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Celery Chowder   Veg   HT  SP   35mins

Serve 4     Hot  Vegetable Vegetarian  Soups  Starter  Eggless



275g/10oz Celery, finely chopped

1 Onion, finely chopped

2 Medium Potatoes, diced

300ml/10 fl.oz. Vegetable Stock

Salt and Pepper

25g/1oz Butter

15g/ 1/2 oz. Flour

300ml/10 fl.oz. Milk




1. Place the celery, onion, potatoes and stock in a pan, bring to the boil and simmer for 25 minutes or until all the vegetables are tender.


2. Meanwhile, Melt the butter in a pan, add the flour and cook for 1-2 minutes. Remove from heat and gradually stir in the milk. Return to heat and cook for 2 minutes. This will make a very thin sauce.


3. Once the vegetables are cooked, add to the thin sauce, stir well and heat through.  Serve hot.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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