Name: Cream of celery and orange soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 60 ml butter; 1 onion small, chopped; 300 ml celery chopped; 45 ml flour cake; 5 ml salt; black pepper freshly ground; 60 ml orange zest only; 750 ml stock vegetable; 250 ml milk; 1 orange chopped; sour cream, thin slices of orange and celery leaves separate entries

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Ingredients (11)

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

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Method:

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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