Cream of Celery Soup Cream Soup Method

U.S. Metric Ingredients

■ Procedure

3 lb 1.5 kg Celery, small dice 12 oz 375 g Onion, small dice 3 oz 90 g Butter

1. Review cream soup guidelines and Method 1 (p. 222).

2. Sweat the celery and onions in the butter in a heavy saucepot until they are almost tender. Do not let them brown.

41/2 qt 4.5 L Velouté sauce, made with chicken or veal stock (see note)

3. Add the velouté to the pot. Simmer until the vegetables are very tender.

4. Skim any fat or scum from the soup.

5. Pass the soup through a food mill to purée it.

6. Pass the puréed soup through a fine china cap or through cheesecloth.

3 pt 1.5 L Milk or white stock, hot to taste to taste Salt to taste to taste White pepper

7. Add enough hot milk or stock to bring the soup to the proper consistency.

8. Heat the soup again, but do not let it boil.

9. Season to taste.

3 cups 750 mL Heavy cream, hot

Optional garnish:

10. At service time, add the cream. Add the garnish if desired.

6 oz 175 g Celery, cut julienne, cooked

Per serving:

Calories, 320; Protein, 5 g; Fat, 27 g (75% cal.); Cholesterol, 90 mg; Carbohydrates, 15 g; Fiber, 1 g; Sodium, 240 mg.

6 oz 175 g Celery, cut julienne, cooked

Per serving:

Calories, 320; Protein, 5 g; Fat, 27 g (75% cal.); Cholesterol, 90 mg; Carbohydrates, 15 g; Fiber, 1 g; Sodium, 240 mg.

Note: Béchamel may be used in place of velouté if desired. This is often done for vegetarian menus.

Continue reading here: Variations Method

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