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Cream of Celery Soup

Soup / 1 October 2019
Cream of Celery Soup
Taste Score: %80

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<a href="https://www.petitegourmets.com/recipes/cream-of-celery-soup"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Cream of Celery Soup</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/celery_soup.jpg" alt="Cream of Celery Soup" /><p style="padding: 6px 0 12px;">Cut the green stalks of celery into thin slices. Put in ice water and steep them. Peel the celery and spread around the lemon. Chop the celery and leeks into small pieces. Grate the carrots. Melt the oil and add the celery, leek and carrots. Roast for 5 minutes. Add some flour to the mixture and slowly... - <strong>Show More</strong></p></a>
Difficulty Medium
Servings 6 people
Preperation 30 mins
Cooking 30 mins
Total 60 mins

Ingredients

Directions

  1. Cut the green stalks of celery into thin slices. Put in ice water and steep them.
  2. Peel the celery and spread around the lemon. Chop the celery and leeks into small pieces.
  3. Grate the carrots.
  4. Melt the oil and add the celery, leek and carrots. Roast for 5 minutes.
  5. Add some flour to the mixture and slowly stir the water . Add the bay leaf and cook with the lid closed for 20 minutes on low heat. Remove the bay leaf.
  6. Leave the soup to cool and puree it in the food processor. Add the soup into the pot again. Then add the cream into it. Season with salt and pepper. Keep on low heat for 2-3 minutes.
  7. Serve the soup with finely sliced celery stalks.

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