Celery Soup With Tofu recipe
information
115 Calories per serving
ingredients
1 teaspoon margarine
1 small onion, chopped
10 oz (300 g) celery, sliced
1 tablespoon flour
1/2 teaspoon chervil or 2 teaspoons fresh chervil, chopped
1/2 pint (300 ml) vegetable stock
1/4 pint (150ml) skimmed milk
salt and pepper
squeeze of lemon juice
3 oz (90 g) smoked tofu
2 sprigs of chervil (optional)
1 small onion, chopped
10 oz (300 g) celery, sliced
1 tablespoon flour
1/2 teaspoon chervil or 2 teaspoons fresh chervil, chopped
1/2 pint (300 ml) vegetable stock
1/4 pint (150ml) skimmed milk
salt and pepper
squeeze of lemon juice
3 oz (90 g) smoked tofu
2 sprigs of chervil (optional)
method
1. Melt the margarine in a saucepan, add the onion and stir-fry for 3 - 4 minutes.
2. Stir the celery into the saucepan, sprinkle in the flour and stir well. Add the chervil and stock and bring to the boil, stirring all the time. Reduce the heat, cover the saucepan and simmer for 20 - 25 minutes.
3. Transfer the celery and stock, etc. to a blender or food processor and process until smooth.
4. Return the celery puree to the saucepan, stir in the milk and season to taste with salt, pepper and lemon juice.
5. Cut the smoked tofu into small cubes and add to the soup. Stir over a moderate heat, pour into warm soup bowls and garnish with the sprigs of chervil.
2. Stir the celery into the saucepan, sprinkle in the flour and stir well. Add the chervil and stock and bring to the boil, stirring all the time. Reduce the heat, cover the saucepan and simmer for 20 - 25 minutes.
3. Transfer the celery and stock, etc. to a blender or food processor and process until smooth.
4. Return the celery puree to the saucepan, stir in the milk and season to taste with salt, pepper and lemon juice.
5. Cut the smoked tofu into small cubes and add to the soup. Stir over a moderate heat, pour into warm soup bowls and garnish with the sprigs of chervil.
serving amount
serves 2
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