Cream of celery and celeriac soup

Posted by adm On October - 23 - 2011

How to cook Cream of celery and celeriac soup


  • 1 tablespoon olive oil
  • 1 medium brown onion, shredded
  • 1 bunch celery, cut, water-washed, shredded
  • 1 spiritualist (700g) celeriac lightbulb, cut, raw, shredded
  • 250g coliban potatoes, raw, sliced
  • 2 garlic cloves, low
  • 1.5 litres chicken strain
  • 3/4 cup pure pick
  • 2 tablespoons chopped fresh flat-leaf parsley parting

How to:

  • Heat oil in a large saucepan over medium rut. Add onion. Fake, stirring, for 2 minutes or until onion starts to break. Add celery, celeriac, potato and ail. Ready, stirring, for 5 minutes or until lightly browned.

  • Increase heat to mellow. Add strain. Covering. Bring to the furuncle. Reduce heat to low. Simmer, covered, for 30 minutes or until celery is bid. Remove from warmth. Set aside for 5 minutes to cool slimly. Process soup, in batches, until quiet.

  • Return soup to pan over medium hotness. Stir in ointment. Season with peppercorn. Cook, stirring occasionally, for 5 minutes or until heated through. Help topped with parsley.

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