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Cream of celery and orange soup

Recipe from: 28 July 2015
recipes, soup, winter

Ingredients 11
Servings 4
Time 00:15


  • 60
  • 1
    small chopped onion
  • 300
    chopped celery stalks and leaves
  • 45
    cake flour
  • 5
  • freshly ground black pepper
  • 60
    grated orange rind
  • 750
    vegetable stock
  • 250
  • 1
    orange, peeled and cut coarsely
  • sour cream, thin slices of orange and celery leaves



Melt the butter in a large pot.
Add the onions and celery and sauté over medium heat for 10 minutes.
Add the cake flour and mix to form a roux and season with salt and black pepper.
Add the orange rind and vegetable stock.
Cook the celery mixture on a low heat for approximately 20 minutes or until the celery is soft.

Remove from the heat and cool down slightly.
Process the soup in a food processor until smooth and return to the pot.
Add the milk and orange meat and heat through.
Spoon the soup into bowls.
Add a teaspoon of sour cream with a slice of fresh orange and celery leaves to garnish.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
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