Carrot and Celery Soup

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 1 hr
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 4 sausages (Mettenden)
  • 1 celery
  • 1 bunch carrot (s)
  • 100 ml whipped cream
  • 1 small Can (s) tomato (s), chunky (pizza tomatoes)
  • 1 liter vegetable broth
  • 2 handfuls noodles (soup noodles)
  • 1 onion (s)
  • Garlic powder
  • pepper
  • chives
Carrot and Celery Soup
Carrot and Celery Soup

Instructions

  1. Halve the beef ends lengthways and then cut into slices. Wash the celery and cut the stems into thin sticks about 5 cm long. Clean the carrots and cut into thin sticks about 5 cm long. Clean the onion and cut into small cubes.
  2. Fry the meatloaf in a stock pot without adding any fat. Add the celery and the onion after a short time and sauté briefly. Add the carrots and deglaze with the vegetable stock.
  3. After 10 minutes add the soup noodles and let cook. Then add the whipped cream and the pizza tomatoes and bring to the boil again. Season to taste with garlic powder, pepper and chives.
  4. The finished soup tastes even better if you let it rest for a while before serving. The celery may still be firm to the bite immediately after cooking, but it is also soft after resting.

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