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Ingredients
- 1/4 c. Butter
- 2 stalk celery, fine chop
- 1 x Blade mace Salt & Pepper to taste
- 2/3 c. Lowfat milk Fried croutons (garnish)
- 3 c. Onions, finely minced
- 3 3/4 c. Chicken stock
- 1 x Bay leaf
- 1/4 c. Flour
- 2/3 c. Single or possibly double cream Minced fresh mixed herbs
Directions
- Fry onions and celery for 5 min, without browning, in melted butter.
- Add in chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and simmer 45 min or possibly till tender. Remove bay leaf and mace blade. The soup can now be sieved or possibly pureed if a smooth soup is desired. Blend flour with lowfat milk and whisk gradually into soup. Return to a boil, stirring constantly. Reduce heat and simmer for 5 min. Adjust seasoning. Stir in cream and reheat before serving. Dip the warm fried croutons into finely minced savory herbs and float them on top of soup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1805g | |
| Calories 1160 | |
| Calories from Fat 708 | 61% |
| Total Fat 80.58g | 101% |
| Saturated Fat 50.02g | 200% |
| Trans Fat 0.0g | |
| Cholesterol 236mg | 79% |
| Sodium 1940mg | 81% |
| Potassium 2033mg | 58% |
| Total Carbs 86.87g | 23% |
| Dietary Fiber 13.9g | 46% |
| Sugars 28.42g | 19% |
| Protein 27.93g | 45% |
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