- 6 servings
- 0:15 Preparation
- 0:30 Cooking
- 0:45 Total Time
garlic cloves, chopped
carrots, peeled and chopped fine
celery stalks, chopped fine
(1 1/2 L)
ground cinnamon (optional)
Salt and pepper to taste
chopped fresh parsley
In a pan, heat oil and cook onions and garlic. Add carrots, celery and vegetable broth. Bring to a boil and simmer, covered, on medium for 30 min. Purée in blender.
Meanwhile, mix flour, milk and cinnamon. Stir into soup. Season.
Cook a few more minutes to heat through.
Sprinkle with parsley before serving.
Wine and meal pairing
Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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