Very few things are as satisfying as soup! On a cold winter’s night soup is a comforting dish. In summer, a cold soup can be very refreshing. This cream of celery and orange soup can be served hot or cold, but since it is winter in South Africa, it’s been served piping hot at the moment!
This cream of celery and orange soup is quick, easy and nutritious to prepare and a cream of whatever soup can be prepared just as easily and quickly. The recipe is basically a simple roux (melted butter with flour) with your choice of vegetables or meat. The cream is provided with the addition of milk or a milk substitute.
This simple cream of celery soup’s flavour is enhanced with the addition of oranges and it turns this soup into something extraordinary!
It can be made in no time and is a perfect dish to serve on Meatless Mondays or as a starter at a dinner party. I love to serve this soup with some buttered slices of garlic rolls, but you can serve it as is or with any type of bread of your choice.
- 60ml butter
- 1 small chopped onion
- 300ml chopped celery stalks and leaves
- 45ml cake flour
- 5ml salt
- freshly grounded black pepper
- 60ml grated orange rind
- 750ml vegetable stock
- 250ml milk
- 1 orange, peeled and cut coarsely
- Sour cream, thin slices of orange and celery leaves
- Melt the butter in a large pot.
- Add the onions and celery and sauté over medium heat for 10 minutes.
- Add the cake flour and mix to form a roux and season with salt and black pepper.
- Add the orange rind and vegetable stock.
- Cook the celery mixture on a low heat for approximately 20 minutes or until the celery is soft.
- Remove from the heat and cool down slightly.
- Process the soup in a food processor until smooth and return to the pot.
- Add the milk and orange meat and heat through.
- Spoon the soup into bowls.
- Add a teaspoon of sour cream with a slice of fresh orange and celery leaves to garnish.