Author Topic: Cream of Celery Soup  (Read 29884 times)

Offline I Love Bimby!

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Re: Cream of Celery Soup
« Reply #15 on: March 29, 2010, 02:11:51 pm »
Thanks Julie  :-* :-*
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Offline Thermomixer

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Re: Cream of Celery Soup
« Reply #16 on: March 31, 2010, 07:57:19 am »
Thanks JulieO - nice recipe indeed. Ta
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Offline gertbysea

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Re: Cream of Celery Soup
« Reply #17 on: April 01, 2010, 09:32:59 am »
Love it and the soup will become a favourite.

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Offline Rogizoja

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Re: Cream of Celery Soup
« Reply #18 on: April 01, 2010, 03:53:39 pm »
Looks tasty - just a couple of suggestions.  Either make the milk sauce before the soup so you don't have to stand there stirring the roux (that's what TMX is there for!) or replace it with about 40 gm rice flour (grind in TMX before starting soup) and then when soup has finished cooking, add a splash of cream for extra richness and blitz 1 min at speed 10. Added advantage is less fat (no butter).
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Offline JulieO

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Re: Cream of Celery Soup
« Reply #19 on: April 01, 2010, 11:05:20 pm »
I made the milk sauce in the microwave while the soup was cooking.  :)

Offline achookwoman

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Re: Cream of Celery Soup
« Reply #20 on: April 02, 2010, 03:26:42 am »
All good suggestions,  as long as the end result is the same.

Offline meganjane

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Re: Cream of Celery Soup
« Reply #21 on: April 18, 2010, 10:27:32 pm »
Chookie, I call this one "Cream of Any Green Vegetable Soup". Broccoli, Asparagus, Leek, all would be good. Thanks!
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Offline achookwoman

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Re: Cream of Celery Soup
« Reply #22 on: April 19, 2010, 02:00:35 am »
Meaganjane,  you are absolutely right,  can't wait until asparagus is in season again,  have a lot of peppery land cress, (like water cress) at the moment.   Might give it a go.  Thanks for that.

Offline judydawn

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Re: Cream of Celery Soup
« Reply #23 on: April 28, 2010, 08:11:38 am »
I had this at our football club for starters today and it had the addition of blue cheese.  Now, not being a blue cheese eater (another thing I have never tried because of the look and smell of it) I was lucky enough to be given a little sample by the waitress who recommended it.  After a taste, I then ordered it - delicious.
Judy from North Haven, South Australia

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Offline JulieO

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Re: Cream of Celery Soup
« Reply #24 on: April 28, 2010, 09:03:57 am »
it had the addition of blue cheese.  Now, not being a blue cheese eater (another thing I have never tried because of the look and smell of it)

Me either Judy, but I've heard how blue cheese sauce is supposed to be sooo nice, especially drizzled over a good steak, so I've decided to try making it in a few days. 

If I like the flavour I will keep in mind your suggestion of adding some of the cheese to this soup the next time I make it.  :)

Offline achookwoman

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Re: Cream of Celery Soup
« Reply #25 on: April 28, 2010, 10:39:21 am »
A small dob of blue on a pizza is very nice.

Offline Thermomixer

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Re: Cream of Celery Soup
« Reply #26 on: April 28, 2010, 02:53:11 pm »
Sorry JD - I love blue cheese and find it hard to understand why others don't - but it would be good with the soup for sure.  Helps reduce the "bite"
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Offline Depome

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Re: Cream of Celery Soup
« Reply #27 on: June 12, 2010, 01:28:15 am »
I have a 9 year old and a 5 year old who HATE blue cheese, as does their father, but they all LOVE it in my broccoli soup/pasta sauce. Broccoli sauces are a little bland, even with a nice stock in them, but blue cheese adds a little bite. It's like adding a pinch of chlli powder to a tomato pasta sauce. You get some of the flavour of the blue cheese, but none of the excess that it oozes normally!

Offline Nay-nay

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Re: Cream of Celery Soup
« Reply #28 on: June 15, 2010, 03:02:56 am »
Well I just wanted to do this all in the one pot and thought I would try to but chickened out at the last minute- I really wanted it to turn out. Would it thicken putting the milk and flour in at the end??? I haven't cooked a white sauce on the stove in a year!  :-)) - it wasn't hard and soup was made in quick time. Everyone loved it - Thanks!  ;)

Offline achookwoman

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Re: Cream of Celery Soup
« Reply #29 on: June 15, 2010, 04:16:45 am »
Nay-nay,  glad you liked the soup.  I think that the texture may be a bit different when you make the roux on the stove,  rather than the white sauce as in the EDC book with every thing in together.  Might try it though,  thanks for the feed back.