Tuesday, November 07, 2006

Healthy Cream of Celery Soup

On the same weekend, I also attempted to make a healthy version of a celery soup since we had loads of celery in the refrigerator.

Healthy Cream of Celery Soup

Ingredients: Large sprigs of celery (chopped)
2 large red onions
1 tbs of cornflour
2 large glasses of milk
salt and pepper to taste

1. Cook onions and celery on low heat until softened. Remove from pot and add to the blender with a glass of water. Blend and return to pan.
2. Continue cooking the blended vegetables until aromatic. Blend the cornflour into the milk and add the milk to the pot. Put on low heat and lightly simmer until thickened.
3. Add salt and pepper to taste and remove from heat.

Verdict: I didnt think this dish came out as well as I expected, although Thomas loved it and had three portions. Firstly, you could really detect the missing stock in this dish and the taste of the milk and celery wasnt enough to make up for the lack of flavour. The milk and cornflour couldnt really create a good substitute for the creamy flavour that comes with the actual cream that was supposed to go in the dish. I did some browsing on the internet and found that canned evaporated milk would make up a better substitute for the cream so now, its just a matter of finding the canned milk in the store.

What I would do differently next time around: 1. Make a good chicken stock to be a base in the dish.
2. Try canned evaporated milk to make the dish more creamy.
3. Add parsley (I ran out of it and herbs are always a key in making a good soup)

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