Directions:
- Wash and chop the celery, removing any tough stringy parts.
- Melt the butter in a heavy-based saucepan, shaking the pan occasionally. Season and pour on the chicken stock. Add the parsley.
- Bring to simmering point, cover and simmer for 20 minutes or until celery is quite tender.
- Add the milk. Use a a hand blender to purée.
- Sieve afterwards to remove any fibres.
- Heat a heavy-based frying pan for minute over moderate heat. Pop in the flaked almonds and toast them for about a minute until brown, shaking the pan to keep them turning.
- Return soup to the saucepan and reheat gently. Pour into soup bowls and dribble a spoonful of cream into each one. Garnish with the browned almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.63 Kcal (539 kJ) | ||
| Calories from fat | 76.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 13% | |
|---|---|---|---|
| Cholesterol | 18.26mg | 6% | |
| Sodium | 162.96mg | 7% | |
| Potassium | 345.65mg | 7% | |
| Total Carbs | 8.53g | 3% | |
| Sugars | 6.25g | 25% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 109.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 65.52 Kcal (274 kJ) | ||
| Calories from fat | 39.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 13% | |
|---|---|---|---|
| Cholesterol | 9.3mg | 6% | |
| Sodium | 83.01mg | 7% | |
| Potassium | 176.07mg | 7% | |
| Total Carbs | 4.34g | 3% | |
| Sugars | 3.18g | 25% | |
| Dietary Fiber | 0.76g | 6% | |
| Protein | 2.6g | 10% | |
| Vitamin C | 1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 55.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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