Ingredients
For Soup
- 30 g Butter
- 1 brown onion
- 250-300 g Celery
- 1 clove garlic
- 50 g plain flour
- 375 g chicken stock
- 160 g cream
- 180 g full cream milk
- 1 tsp salt
- pepper, to taste.
- 2 bay leaves
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I'm cooking this todayRecipe's preparation
Roughly chop Celery, onion and peel garlic and add to bowl . Chop on speed 5 for 5 seconds.
Scrape down the bowl, add butter and saute for 7 minutes Varoma/120 degrees, speed 1, MC off
Add flour and cook for 2 minutes, 100 degrees speed 1.
While blades are running (speed 1) add stock through the top of the bowl. Then add milk and cream.
Add bayleaves, Cook soup for 15 minutes, 100 degrees, speed 1 reverse. Once cooked add salt and pepper to taste
Tip
If you dont have cream, just swap out the cream for milk (1 and half cups in total) it wont be as rich but still very tasty
Can also be used in other recipies requiring "cream of" soup- a batch is the about the equivalent of 2 tins of condensed soup with water added.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I used the low fat lactose free cream and it was absolutely delicious we loved it😋
Was so tasty I will be making this again. Couldn't fault it.
Delicous! I swapped cream and milk for skim milk and it was still nice and creamy. I had a bunch of celery to use so searched for a recipe but will definitely make again
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bdecourten: I swapped the cream for skim milk and it was delicious ...
Way too creamy!
Thanks for the lead, but it was way to "creamy" when following your recipe. Too little vegetable in relation to the milk/cream/flour portion.
Parsnips have more starch than carrots do, so they lend themselves well to creamy soups such as this one as no cream, or another thickener is needed.
I will adapt it to my taste by:
upping the vegetable to 400g (300g celery and 100g leek or parsnip)
omitting the flour;
reducing the cream also by half and substituting the volume by more chicken stock.
You got to have a bit more your health in mind... more vegetable and less empty calories from flour and cream...
Really, really nice TY Kage
Followed the receipe exactly. Will double the amount of celery next time. Lovely soup, just a bit to creamy flaoured for me.
This was an excellent recipe which tastes delicious! Will be making another batch very quickly. I followed the recipe exactly.
Jenny jones
Yum 😊
Added a potato to the first step, and 50g ghee to sauté. Used vegie stock paste, and added 80g of cashews, plus 1/2 a baby cauliflower to get the creamy taste/concistency, as I had no cream or milk. Puréed at the end, and served topped with nori, and black sesame for added nutrition. 👌🏼
Thanks for sharing 🙃
Yum! Followed as instructed, minus the cream and worked perfectly for me. Thanks for a quick, easy and delicious recipe.
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