Celery Soup Green – White
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), diced
- 500 g celeriac, rouhly diced
- 8 tablespoon oil (olive oil)
- 800 ml vegetable stock
- 100 g white bread, Italian debarked
- 6 tablespoon parmesan, freshly grated
- 1 bunch parsley, smooth
- 1 handful celery
- salt
- Pepper, whiter
- nutmeg
- 200 g whipped cream
Print Recipe
Pin Recipe Instructions
- Braise the onion and celery cubes in 3 tablespoons of olive oil. Pour in the broth and cook for 10 minutes over medium heat. 2/3 of the white bread coarsely, 1/3 finely dice. Add the coarse bread cubes to the soup and cook for another 10 minutes. Stir in 4 tablespoons of the parmesan and let the soup cool down a little. Pluck parsley leaves and celery leaves, wash and chop. Puree the soup and season with salt, pepper and nutmeg. Set aside 3/4 of the soup. Puree the rest with the herbs. Bring the light soup to the boil with 200 g of whipped cream. Toast the small bread cubes in 5 tablespoons of olive oil. Divide the light soup on plates and put some of the green soup in the middle.
- Garnish with the bread cubes and 2 tablespoons of parmesan.
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