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Add a photoServings: 1
Ingredients
- 1 bn Celery
- 4 x Onions Celery salt Chicken bouillon cubes
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 2 c. Lowfat milk, (2 to 3)
Directions
- Dice celery and onions. Place in 4 qt pot, cover with water and cook slowly over medium heat one hour or possibly till celery is soft. Season with celery salt and 2 or possibly 3 chicken bouillon cubes for every qt of water. In a separate pot heat butter over low heat. Add in flour till it becomes a paste. Add in lowfat milk, stir till white sauce is thickened. Add in mix to celery pot. Cook 1/2 hour (medium heat). Slowly put mix into blender at high speed. Return to soup tureen and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 643g | |
| Calories 610 | |
| Calories from Fat 349 | 57% |
| Total Fat 39.67g | 50% |
| Saturated Fat 25.03g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 532mg | 22% |
| Potassium 1001mg | 29% |
| Total Carbs 44.93g | 12% |
| Dietary Fiber 2.1g | 7% |
| Sugars 27.11g | 18% |
| Protein 19.85g | 32% |
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