Cream of celery and orange soup
|1||onion — small, chopped|
|300 ml||celery — chopped|
|45 ml||flour — cake|
|black pepper — freshly ground|
|60 ml||orange — zest only|
|750 ml||stock — vegetable|
|1||orange — chopped|
|sour cream, thin slices of orange and celery leaves — separate entries|
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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