Cream of Celery Soup

Name: Cream of Celery Soup
Ingredients: 1 celery root (about 650g); 2 small carrots (about 120g); 1 leek (white part, about 150g); 1 large onion; 3 1/2 cups beef broth (chicken broth or water for vegan version); 250g mushrooms; 2 hard-boiled eggs (optional); 1 teaspoon salt; 2 pinches pepper; 4 tablespoons oil

December 13, 2010

Quick Recipes Simple Recipes Fasting Recipes Budget Recipes Vegetables Soups and Stews

Good morning! 😊 I'm finally back!!! I'm starting with a cream soup that can be adapted to all tastes and budgets. It's cheap, that's clear, it's healthy, you can make it vegan, and you don't have to serve it with classic bread croutons - try replacing them with mushroom "croutons". This version is ideal for those who practice food combining diets. I'm sure each of you will find the version that suits you best.

Ingredients

1 celery root (about 650g)
2 small carrots (about 120g)
1 leek (white part, about 150g)
1 large onion
3 1/2 cups beef broth (chicken broth or water for vegan version)
250g mushrooms
2 hard-boiled eggs (optional)
1 teaspoon salt
2 pinches pepper
4 tablespoons oil

Servings: 3

How to prepare cream of celery soup

Chop the onion. Cut the carrots and leek into rounds. Cut the celery into small cubes.
Heat 2 tablespoons of oil well and sauté the onion until translucent. Add the carrots, leek and celery and sauté everything, stirring frequently, for about 5 minutes.
Season the vegetables with 1 teaspoon salt and 2 pinches pepper and add the beef broth (or chicken broth or water; I used water in which I dissolved 7 homemade concentrated beef cubes). Bring to a boil and simmer over medium heat for about 20-30 minutes, until the vegetables are cooked.
Meanwhile, prepare the mushroom "croutons". Heat the remaining 2 tablespoons of oil very well and fry the sliced mushrooms over medium-high heat (we want to fry them, not steam them). Fry until lightly golden and crispy. Remove from the pan and sprinkle with a little salt.
When the vegetables are cooked, strain them from the broth (but save the broth!) and put them in the food processor. Blend well for 1 minute, then slowly start adding the broth until the cream soup reaches your desired consistency. I didn't add all the broth, I had about 1/2 cup left.
Serve the cream soup "snowed" with sieved egg yolk (if not keeping it vegan) and mushroom "croutons". Of course, it can also be served classically with bread croutons.