Dishes containing celery have an indescribable tart aroma. Therefore, if you want to cook any dish with this incredibly healthy vegetable, but you don't like it, I suggest making a creamy celery soup, in which the taste of celery is not so pronounced.
It is necessary
- - 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;
- - a bunch of green onions and parsley;
- - salt and pepper (to taste).
Instructions
Step 1
Peel all vegetables. Root vegetables (carrots and celery) grate on a coarse grater, chop the onion into small cubes.
Step 2
Melt the butter in a deep skillet. Fry onions in it until transparent, then carrots, then celery (carrots and celery must be sautéed until soft).
Step 3
Add sifted flour and broth (water) to vegetables, salt everything. Simmer over low heat for about 10 minutes (in no case should the vegetables be allowed to turn golden, otherwise the soup will not taste creamy).
Step 4
Peel the potatoes, rinse, cut into cubes. Put them in a deep saucepan, cover with cream (in order to make the soup less nutritious, you can use low-fat milk) and put on fire. Bring the cream to a boil, then add the stewed carrots, onions, and celery into a saucepan. Simmer over low heat until the potatoes are soft (this takes about 12-15 minutes, depending on the size of the cut potatoes).
Step 5
Cut the cheese into cubes, chop the herbs finely. Remove the pan from heat, add the herbs, cover and let stand for a few minutes. Use a blender to grind all the vegetables in the soup so that its consistency resembles a liquid puree (you can skip this item if you wish).
Step 6
Cut the bread into small cubes, place on a baking sheet and place in the oven for 15 minutes (oven temperature - 100 degrees).
Step 7
Pour the finished soup into bowls, sprinkle with cheese and add crispy croutons. Creamy celery soup is ready.
