Cream Of Celery with Rice
Over a year ago
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Ingredients
- 1 Whole celery cut fine
- 30g Rice
- 750ml Milk
- 1 Chicken stock cube
- Salt and pepper to taste
Accompaniment
SponsoredFleurie Georges Duboeuf
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Description
A warming thick soup
Method
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1
Put the rice into a sauce pan with the milk and chicken stock cube and celery and bring to the boil when just boiling turn down and simmer for 40mins stirring from time to time. After 40mins remove from the heat and pour into a liquidiser and make smooth, being very careful when using the liquidiser use the pulse bottom,then pour into a clean sauce pan on a medium to low heat for 8mins add salt and pepper to taste stir from time to time. After 8mins stir well and serve.
Its a great soup with a crusty roll or with a slice of whole meal bread, its full of flavour and nutritious.
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I always make soup Saturday lunchtime and chill enough for Monday. This looks good and simple with the rice addon Ted so it will be on the w/end menu.