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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and chop the onions and celery and cook them in a covered pan in a little butter, with a tablespoon of water until they are very soft, about 10 minutes. | 2. Then purée them in a food processor with metal blade. | 3. Keep the purée on one side while you melt the butter in the cleaned saucepan and stir in the flour to make a roux. | 4. When the flour and butter have combined and become smooth and glossy, add the milk a little at a time, stirring all the time until you have a smooth mixture. | 5. Add the onion and celery purée and enough stock to make a smooth creamy soup. | 6. Simmer for 10 minutes, taste for seasoning, add a little nutmeg, stir in the parsley and lastly enrich the soup by pouring the cream into the middle and letting it swirl up to the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	4 -6			0.0	0.0	0.0	0.0
celery	2	stalks		20.48	3.8016	0.8832	0.2176
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
plain flour	2	ounces		50.4333	0.0	11.22	0.2833
milk	10	fluid		-	-	-	-
chicken broth	30	fluid	low sodium	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
table cream	4	tablespoons		114.6	1.692	1.776	11.46

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.