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Cream of Celery Soup
5 sticks celery, 2 sliced potatoes, 1 chopped onion, 4 chopped spring onions with leaves, 200 gms fresh cream, 1 tbsp. butter, salt and pepper to taste.Heat the butter and sauté onions, spring onions and celery for at least 3- 4 minutes. Add the potatoes and sauté again for some time. Add 5 cups of water and cook. When cooked, blend in a liquidiser and strain. Keep the soup to boil for a few minutes. Beat the cream and add three-quarters to the soup. Add salt and pepper and mix properly.
Quick Corn Soup
¾ cup cooked tender corn, 1 onion (finely chopped), 3 cups milk, 3 cups water, 1½ tbsp. maida, 1 tbsp. butter, salt and pepper to taste.Combine the milk, water and maida. Heat the butter and sauté the onion for at least 2 minutes. Add the flour mixture and the corn. Boil for 10 minutes. Stir in between and check that the soup does not stick to the bottom of the vessel. Add salt and pepper. Serve hot.
Green Pea Soup
For white sauce: 2 tbsp. butter, 2 tbsp. plain flour, 2 cups milk, salt and pepper to taste.For the soup: ½ kg fresh green pea pods, 2 onions, salt and pepper to taste and fresh cream and croutons to serve.
For white sauce: Melt butter, add the flour and cook for 2 minutes without browning while stirring throughout. Remove from the heat and gradually add the milk. Combine until well blended. Return to heat and cook slowly, stirring throughout until the sauce thickens. Put salt and pepper and mix properly.
For the soup: Take 4 cups of water and boil the peas and onions in it. Blend in a liquidiser and strain. Add the white sauce, salt and pepper and stir properly. Garnish with fresh cream and croutons on the top.
