Cream of Celery Soup
250g celery1 echalion shallot
1 pint vegetable stock
2 tablespoons single cream
15g dried skimmed milk powder
Chop the celery and shallot and cover with the vegetable stock. Cover and simmer until the vegetables are soft.
Whiz the soup in the blender until smooth. Stir in the cream and skimmed milk powder and reheat if necessary. Correct the seasoning and serve.
Nutrition Data per serving
Calories (kcal) 184.2
Carbohydrate (g) 19.6
Protein (g) 10.3
Fat (g) 7.2
Fibre (g) 5.2
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