| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cajun | Soups, Cajun | 1 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 2 | Stalks celery, fine chop | |
| 1 | Blade mace | |
| Salt & Pepper to taste | ||
| 2/3 | c | Milk |
| Fried croutons (garnish) | ||
| 3 | c | Onions, finely chopped |
| 3 3/4 | c | Chicken stock |
| 1 | Bay leaf | |
| 1/4 | c | Flour |
| 2/3 | c | Single or double cream |
| Chopped fresh mixed herbs |
INSTRUCTIONS
Fry onions and celery for 5 minutes, without browning, in melted butter. Add chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and simmer 45 minutes or until tender. Remove bay leaf and mace blade. The soup can now be sieved or pureed if a smooth soup is desired. Blend flour with milk and whisk gradually into soup. Return to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Adjust seasoning. Stir in cream and reheat before serving. Dip the hot fried croutons into finely chopped savory herbs and float them on top of soup. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”