Celery Soup: Recipe
You will need
- - 300 grams of celery root;
- - two potatoes;
- - one carrot;
- - one onion;
- - 300 ml of cream (10%);
- - 200 ml of water or broth;
- - 100 grams of butter;
- - 100 grams of cheese (mozzarella);
- - two slices of rye bread;
- - Two tablespoons of corn flour;
- - on a bunch of green onions and parsley;
- - salt and pepper (to taste).
Peel all the vegetables. Root vegetables (carrots and celery), grate on a coarse grater, chop onions in small cubes.
Melt the butter in a deep, thick-bottomed frying pan. Fry the onions in it until transparency, then the carrot, then the celery (carrots and celery must be browned until soft).
Add sifted flour and broth (water) to the vegetables, salt it all. Tomit on low heat for about 10 minutes (in no case should you allow the vegetables to turn a golden color, otherwise the taste of the soup does not turn out to be creamy).
Peel potatoes, wash, cut into cubes. Put them in a deep saucepan, cover with cream (to make the soup less calorie, you can use skim milk) and put it on the fire.Bring the cream to a boil, then put stewed carrots, onions and celery into the pan. Roast over low heat until the potatoes are soft (it takes about 12-15 minutes, depending on the size of the cut potatoes).
Cheese cut into cubes, greens - chop finely. Remove the pan from the heat, add the greens, close the lid and let stand for a few minutes. Using a blender, chop all the vegetables in the soup so that its consistency resembles a liquid puree (you can skip this item if you wish).
Cut bread into small cubes, put on a baking sheet and send to the oven for 15 minutes (oven temperature is 100 degrees).
Pour the finished soup into plates, sprinkle with cheese and add crunchy croutons. Creamy celery soup is ready.