Celery Soup Amandine – a delicious recipe with celery, butter, salt, fresh ground black pepper, chicken, parsley. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash and chop the celery, removing any tough stringy parts.
2
Melt the butter in a heavy-based saucepan, shaking the pan occasionally.
3
Season and pour on the chicken stock.
4
Add the parsley.
5
Bring to simmering point, cover and simmer for 20 minutes or until celery is quite tender.
6
Add the milk.
7
Use a a hand blender to puree.
8
Sieve afterwards to remove any fibres.
9
Heat a heavy-based frying pan for minute over moderate heat.
10
Pop in the flaked almonds and toast them for about a minute until brown, shaking the pan to keep them turning.
11
Return soup to the saucepan and reheat gently.
12
Pour into soup bowls and dribble a spoonful of cream into each one.
13
Garnish with the browned almonds.
1465
kcal
Calories
72
g
Fat
75
g
Carbs
134
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 lb celery, 1 ounce butter, salt, fresh ground black pepper, and more.
Yes, Celery Soup Amandine falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
