Celery puree soup is one of the most common diet soups. It will take approximately 30 minutes to cook. In various countries, it is served in diet cafes and restaurants. Only the composition changes, the celery itself remains unchanged.

Thanks to its incredibly effective properties, this plant is indispensable in any diet. The peculiarity of celery is that it is not high-calorie, and the human body spends a large amount of energy on its processing, which contributes to the burning of fats.

Moreover, in cooking, mainly for making cream of celery soup, the root is used in most recipes, it resembles boiled potatoes in consistency, only strongly flavored. But the greenery of this amazing plant is mainly used to decorate dishes or use it in salads.

The benefits of celery are quite large: it contains a large number of trace elements and vitamins that help to cope with many diseases. The root contains trace elements that improve memory, increase mental and physical activity, have a unique property to relieve inflammation, and prevent obesity.

Celery improves water-salt metabolism, which is important for the elderly, as it prevents the occurrence of diseases such as rheumatism, removes inflammation and uric acid, which are the first causes of the disease.

Celery is a powerful diuretic plant, and eating it reduces the risk of kidney stones. In addition, this spice is prescribed for those who have low hemoglobin, since celery is hematopoietic, that is, the body is enriched with iron, which is contained in hemoglobin.

Cooking a light diet soup from celery root

To make celeriac root soup, you will need:

• medium-sized celery root 1 piece
• 3-4 potatoes
• 1 carrot
• 1 bulb
• 100 gr butter
• 1.5 - 2 liters of broth
• 2 cloves of garlic
• 100 grams of cream
• greenery
• spices

Cooking soup puree from celery, or rather from its root, will take about 30 minutes.

1. Finely chop the onion and carrot and put in a frying pan.
2. As soon as the vegetables become a little softer, add finely chopped garlic.
3. Peel and cut the celery root into small cubes, add to the vegetables in the pan.
4. Peel potatoes, cut and also add to the pan with vegetables. Mix everything well and add the broth. Cover and let simmer for 5-7 minutes.
5. Then beat the resulting mass with a blender and pour into a saucepan.
6. As soon as the puree soup boils, add the cream, cook, stirring for 3-4 minutes.

Before serving cream, celery soup can be garnished with grated boiled egg and finely chopped herbs. Chilled ginger tea can be served as a drink. The effect after such a dinner will be simply amazing. Vitality will be restored, a surge of energy will help to cope with any difficulties.

Option number 2. Cooking from stems.

For the celery stalks puree soup, the following products are needed:

• 4-5 celery stalks
• 1 carrot
• 1 bulb
• 150 grams of cream
• 20 gr butter
• liter of broth
• clove of garlic
• greenery
• spices

It will take 20-25 minutes to prepare the pureed greens soup.

1. Chop the onion, carrot and celery.
2. Put the butter in a frying pan, fry the onion in it first, add the celery and put the carrots at the end of the frying.
3. Put the roast in a saucepan with broth and cook for about 10 minutes. Then beat everything with a blender.
4. Put to boil for another 5 minutes
5. At this time, beat the raw egg well and carefully pour the puree into the soup, stirring constantly, cook until tender.
6. As soon as the egg is cooked in the soup, pour in the cream, bring to a boil, pour seasonings and salt.
7. Turn off and leave to infuse for 10 minutes.

This soup is served with white bread croutons and some mustard seeds or flax seeds. Celery puree soup can be prepared both in summer and in winter. Celery root keeps well throughout the year. The only condition is that it must be kept in a dark, cool place.

Thanks to all the properties of this seasoning, you can saturate your body at any time of the year. Puree soup is especially good in the spring. It is at this time that the body needs vitamins to maintain strength and to prepare for the summer.

For those on a particular diet, this soup can be consumed every day or alternated with celery juice shakes.

Creamy chicken soup with celery is a great dish for lunch or dinner. It can be offered to both children and adults. Even if you are not thrilled with the specific taste of celery, then you should not worry - there is so little of it in the soup that the aroma is barely noticeable. At the same time, this aroma gives the soup an original taste. Carrots make the soup brighter and more appetizing in appearance. Chicken, onions and potatoes are the basis of the soup, it turns out to be quite satisfying, but does not leave a feeling of heaviness after the meal. Rye or wheat crackers can be served with the soup, and if it turns out to be thick, dilute with cream or milk.

Ingredients

• 2 potatoes
• 150 g chicken meat
• 1 bulb
• 1 carrot
• 1 stalk celery
• 20 g butter
• 0.5 tsp salt
• 2 pinches ground allspice
• 1 liter of water

Cooking

1. Peel and cut the potatoes arbitrarily, but the pieces should not be large, otherwise the potatoes will cook longer than the rest of the ingredients.

2. You can take any chicken, for example, fillet or pieces of meat cut from the thighs or drumsticks. Tendons, skin, excess fat and cartilage must be removed, as well as small bones. Chicken pieces should be small.

3. Prepare vegetables for frying - peel and finely chop the onion, scrape and chop the carrots arbitrarily, you can grate. Wash the celeriac and finely chop.

4. Melt a stick of butter and transfer the onions, carrots and celery to the pan. Fry over low heat for 3-5 minutes, stirring occasionally.

5. Now mix all the ingredients, fill with water, add salt and spices as desired. Simmer over low heat after boiling water until all ingredients are ready - 25-30 minutes.

Celery puree soup has an excellent taste and a very pleasant aroma. It goes well with meat ingredients. This version of the soup is widely used for cooking vegetarian and lean dishes. Sour cream or cream gives special tenderness to such soups.

Soup puree with the addition of celery is very healthy. After all, celery contains a lot of fiber and vitamins, essential oils. Our body spends more calories digesting celery than it receives in the end, so celery is widely used in various diet dishes.

Celery soup is very easy to prepare. There are many recipes that will tell you how to cook a simple and healthy soup even in 30-40 minutes.

How to make celery puree soup - 15 varieties

This soup is perfect for every day lunch for the whole family. It is easy to prepare, and products for it can be found in every refrigerator.

Ingredients:

• Celery root - 200 g
• Medium potatoes - 5 pcs.
• Cream - 100 g
• Cauliflower - 150 g
• Carrot - 1 pc.
• Squash - 1 pc.
• Bulb - 1 pc.
• Greens - bunch
• Broth - 1.5 l

Cooking:

First, fry the onion in a saucepan with a thick bottom, then add the vegetables and herbs cut into cubes to it, mix and simmer for a while over low heat.

When the vegetables are ready, without removing from the stove, grind the contents of the saucepan with a blender, while adding the previously prepared meat broth.

When you get a thick puree, add warmed cream - and voila - our puree soup is ready!

Experienced chefs advise that when preparing such a puree soup, you should try to cut all the vegetables into approximately the same cubes - then they will be cooked at the same time, and more vitamins will remain in them.

Those who do not eat meat like to cook this soup very much, because celery puree soup has enough vitamins to maintain health. And besides, it's delicious.

Ingredients:

• Water - 2-3 l
• White cabbage - 0.5 kg
• Petiole celery - 0.5 kg
• Sweet pepper - 1 pc.
• Carrot - 1 pc.
• Bulb - 1 pc.
• Tomato - 2 pcs.
• Vegetable oil for frying

Cooking:

Cut the celery into pieces and throw into boiling water, cook over medium heat. Chop onions and carrots, lightly fry them in a pan.

Shred the cabbage and add to the celery. Remove the skin from the tomatoes and also throw into the water.

Send the chopped pepper there, add the frying at the end, salt to taste. Grind in a blender and serve with rye croutons.

This soup has a wonderful aroma and tender texture. Easy for a holiday dinner.

Ingredients:

• Fresh fennel - 2 tubers
• Celery - one root, one stem
• Medium potatoes - 4 pcs.
• Bulb - 1 pc.
• Garlic - 2 cloves
• Chicken broth - 1 l
• Parmesan - 30 g

Cooking:

Cut the fennel and celery and potatoes into cubes, chop the onion and garlic. Saute the onion and garlic in a heavy bottomed saucepan, add the fennel and celery and sauté lightly. Then add chopped potatoes.

Pour in the broth and cook for 15-20 minutes. Grind everything with a blender, you can decorate with herbs - and the soup is ready.

Before serving, you can sprinkle parmesan soup puree - it will be even tastier.

So that the peeled celery root does not darken, it should be placed in slightly acidified water.

This soup is very tender and fragrant, and the kids also like it. The preparation of a gentle celery soup puree is very simple and takes a minimum of time.

Ingredients:

• Celery root - 500 g
• one bulb
• Medium potatoes - 3 pcs.
• Garlic - 2 cloves
• Chicken broth (or water) - 3-4 cups
• Cream - 100 ml.
• Piece of butter for frying
• Salt and pepper to taste

Cooking:

Saute the onion and garlic in a heavy bottomed saucepan. Add the diced celery and potatoes and sauté the whole thing a little.

Then pour in the broth (to cover the vegetables) and cook for about 20 minutes. Thoroughly grind everything with a blender and finally add the cream and remove from heat.

Then decorate with greens.

This recipe is not only quick, but also very simple, because to prepare such a soup you will need a minimum of food and effort, but the result will please you.

Ingredients:

• One large celery root
• Four large potatoes
• Two bulbs
• A couple of cloves of garlic
• Half glass of cream
• 30 g butter
• Bay leaf, pepper, salt, parsley

Cooking:

Finely chop and fry the onion and garlic in butter in a heavy bottomed saucepan.

Then add diced potatoes and celery root, stew a little. Pour hot water over to cover the vegetables.

Cook until cooked, and at the end salt and pepper, sink the bay leaf. Then grind everything with a blender (do not forget to remove the bay leaf) and add the cream.

Bring to a boil again and the dish is ready.

The subtle aroma of tomatoes and cilantro only emphasize the merits of this dish. Soup, though lean, but quite satisfying.

Ingredients:

• Tomatoes - 4 pcs.
• Carrots - 2 pcs.
• Celery petiole - 2 stalks
• Onion - 1 pc,
• Young garlic - 0.5 heads
• Rice - 20-30 g
• Cilantro - 0.5 bunch
• Dill - 0.5 bunch
• Ghee butter
• Salt, pepper to taste

Cooking:

Finely chop the onion and carrot, cut the celery into small cubes.

Pass the onion in a small amount of oil, add carrots to it and sweat everything a little.

Peel the tomatoes, chop and add to the vegetables, salt and simmer covered for 10 minutes. Then add hot water and bring to a boil.

Add rice (you can pre-boil it a little) and celery to the soup. Cook everything until the rice is ready.

Season the soup with spices, dill and garlic. Use a blender to puree the soup. Bring to a boil and turn off. Serve with cilantro.

This soup is also easy to make and is great for lean menus or people on a diet. Such a dish will certainly provide a surge of strength and energy.

Ingredients:

• One large celery root
• One large carrot
• one bulb
• 100 g cauliflower
• Olive oil
• Coconut cream (can be substituted with coconut milk)

Cooking:

Fry the onion in olive oil, add the diced potatoes and celery root and pour in water to cover the vegetables.

Cook until tender - 15-20 minutes. Then grind everything with a blender and add coconut cream, salt to taste and bring to a boil again.

Hearty soup, wonderful aroma and good mood - all this will be enough just to use this simple recipe.

This soup is very hearty and tasty.

Ingredients:

• Beef - 400 g
• Bulgarian pepper - 3 pcs.
• Tomatoes - 3 pcs.
• Carrot - 1 pc.
• Bulb - 2 pcs.
• Potatoes - 3 pcs.
• Garlic - 3 cloves
• Celery greens - 60 g (bunch)
• Coriander - 1 tsp
• Oregano - 1 tsp
• Ginger - 1 tsp
• Black ground pepper, salt - to taste
• Olive oil
• Basil

Cooking:

First, boil the meat. Cut all the vegetables and put on a baking sheet, sprinkle with chopped celery, drizzle with olive oil, add spices and stir.

Bake in the oven for 40-45 minutes at 180 degrees. Put the prepared vegetables in a bowl and chop with a blender.

Dilute the puree with beef broth and beat again with a blender. Serve with pieces of boiled beef, garnish with basil.

For lovers of legumes, this soup is just right - it cooks very quickly, it is very tasty and satisfying to eat, and most importantly - healthy!

Ingredients:

• Lentils - 200 g
• Carrot - 1 pc.
• Potatoes - 5 pcs.
• One celery stalk
• Paprika
• Turmeric
• ground ginger
• Ground black pepper

Cooking:

Cut carrots and potatoes into cubes and put in a deep bowl. Add turmeric, paprika, ginger, pepper and salt there and mix.

Then we send the vegetables to the steamer. In the meantime, randomly chop the celery, add it to the double boiler with other vegetables and wait until tender.

Take out the vegetables in a double boiler, put lentils in their place (it must be pre-soaked in water for a day) and cook in a double boiler for 15 minutes.

While the lentils are cooking, chop the main vegetables in a blender. To make this process easy and quick, you can add a little water.

Then add the cooked lentils to the puree and bring to a boil. Before serving in such a soup, it is recommended to add a little sour cream or cream.

This soup is not only very tasty, it is also low in calories. And for its delicate milky aroma, children love it very much.

Ingredients:

• Celery stalks - 4-5 pcs.
• Carrot
• Bulb
• Cream - 150 g
• Butter - 20-30 g
• liter of broth
• Clove of garlic
• Greenery
• Favorite spices

Cooking:

Cut celery, onion and carrot. In a frying pan in butter, fry the onion first, then add the carrots and celery.

Add the broth to the pot and cook for 10 minutes. Grind everything with a blender and cook for another 5 minutes.

At the same time, take a raw egg and beat it well, then carefully pour it into the soup, stirring it constantly.

When the egg is cooked, pour in the cream, add salt and spices and bring to a boil. Remove from heat and let it brew for about 10 minutes - and the puree soup is ready.

A wonderful summer soup made from seasonal vegetables with a spicy smell, a little sweet and also easy to prepare - even a novice in the kitchen can handle it.

Ingredients:

• Celery root 400-500 g
• vegetable marrow
• big carrot
• Potatoes - 5 pcs.
• Eggplant (peeled) - 1 pc.
• Garlic - 2 cloves
• Sage
• broth (water)

Cooking:

The peculiarity of this recipe is to bake everything in the oven first. Cut the vegetables into cubes and throw on a baking sheet, pour over with olive oil and salt, mix everything.

You can sprinkle with sage - this seasoning is very suitable for this recipe. Bake in the oven at 230 degrees for 45 minutes - the vegetables should caramelize.

After all the vegetables, put in a mixer and add a little broth or water and chop. When there is a thick puree, dilute it with the rest of the broth.

When serving, add a little cream or sour cream to each bowl of mashed soup.

This soup is very healthy, fragrant and tender. Pumpkin and celery go well together in this dish. Just cook it once - and never give up this recipe.

Ingredients:

• Pumpkin - 500 g
• Medium potatoes - 5 pcs.
• Cauliflower - 200 g
• Celery - 200 g
• Carrot - 1 pc.
• Butter - 1 table spoon
• Favorite greens
• Salt and pepper to taste

Cooking:

We clean the potatoes and carrots and cut them into small cubes, put them in a saucepan and fill them with water so that it covers all the vegetables plus one centimeter on top.

Then salt and pepper, add butter (can be replaced with vegetable oil) and cook until soft. It is necessary that half of the water boils away.

We beat everything with a blender and boil. At the end, add greens.

Pumpkin seeds are the perfect accompaniment to this soup. They need to be fried in a dry frying pan and sprinkled with pureed soup just before serving - their aroma will enhance the pleasure of eating.

A wonderful, fragrant and tasty way to lose weight is about celery puree soup. A minimum of calories, but a maximum of benefits are perfectly combined in this dish.

Ingredients:

• Chicken fillet - 2 pcs.
• Carrots - 2 pcs.
• Potatoes - 3 pcs.
• Fresh basil - 40 g
• celery stalk
• Walnuts - 50 g
• Salt to taste

Cooking:

Cut all vegetables except potatoes into cubes and put in a bowl. On top of them we put the fillet cut into cubes, salt.

Pour in water (to cover the vegetables) and cook for 30 minutes. After grinding with a blender into a puree, you can add a little broth or water.

Bring to a boil again, then add the basil pieces and remove from heat. Garnish with basil and sprinkle with nuts before serving.

Vegan zucchini and celery soup

A very suitable recipe for vegans from seasonal vegetables. It cooks fast and eats even faster.

Ingredients:

• Medium zucchini - 1
• Celery stalk - 3-4 pcs.
• Bulb - 1 pc.
• Carrot - 1 pc.
• garlic clove
• 800 ml water
• Salt pepper
• bunch of parsley
• Olive oil - 20 g

Cooking:

Zucchini and celery must be cut into cubes and pour water, salt, put on fire.

Until the water boils, fry the onions, carrots and garlic in sunflower oil.

When the roast is ready, mix it with the soup, then add the parsley, pepper and cook the soup until all the ingredients are ready.

When the vegetables are soft, remove the soup from the heat and beat it in a blender.

A very hearty and nutritious soup with a delicate flavor of nutmeg. Suitable for every day lunch.

Ingredients:

• Peas - 150 g
• Celery - 200 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 40 g
• Nutmeg - 5 g
• Moth and pepper to taste

Cooking:

Peas should be washed and poured with water for 5 hours. Boil the peas so that they are completely boiled (about 3 hours).

In a frying pan in vegetable oil, fry the onion, carrot and celery and add this frying to the peas.

Add nutmeg, then grind everything with a blender. We dilute to the desired density with water or broth. Boil again and the soup is ready.

Step-by-step recipes for an amazing creamy celeriac soup with leek, cheese, chicken, tomato paste, mushrooms, cream and milk

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

3 gr.

carbohydrates

67 kcal.

Option 1: Classic Celery Cream Soup Recipe

Celery root is not as strong in flavor as the stalks. But still, this root crop can hardly be called neutral. Therefore, not everyone likes it. If you do not consider yourself to be opponents of this ingredient, we bring to your attention an interesting selection of creamy celery soups.

Ingredients:

• 450 grams of celery root;
• two or three stalks of leeks;
• large potatoes;
• litere of water;
• a piece (25-29 g) of butter;
• salt;
• half a glass of cream;
• spices for soup.

Creamy Celery Soup Recipes Step by Step

Peel celery root and large potatoes from coarse skins. Wash.

Cut these root vegetables into medium cubes. Rinse again. Chop the leek stalks.

Pour water (clean, cold) into a saucepan or large saucepan. Pour in the salt.

Put a frying pan next to it. After a few moments, add butter. As soon as it softens, throw in potatoes and celery.

Fry the ingredients for 5-7 minutes. Enter leek. After another 3-4 minutes, transfer the vegetables to boiling water.

Pour in spices. Mix. Simmer first milking the softness of the ingredients. This will take 20-22 minutes.

The next step is to remove the pan from the heat. Blend the contents with an immersion blender until pureed.

Pour in the cream. Return to minimum fire. Cook the cream of celery soup for a couple more minutes. Serve immediately.

This first dish is distinguished by delicate flavors. Therefore, for the first time, we recommend reducing the amount of celery by half. If you know and love this root crop, feel free to add it in the amount indicated above.

Option 2: Quick Creamy Celery Soup Recipe

To quickly boil potatoes and celery - the main ingredients of our soup, we recommend making the smallest possible cuts. Moreover, it is important to lay vegetables not in cold, but in boiling water. By the way, it can be quickly warmed up in an electric kettle in just a couple of minutes.

Ingredients:

• 145 grams of potatoes;
• 450 grams of celery root;
• half a glass (105 ml) of cream;
• salt;
• four glasses of water;
• dried herbs;
• 14 grams of butter.

How to quickly make creamy celery soup

Boil water in an electric kettle. During this time, clean the celery (root) and potatoes.

Wash both roots. Cut into small cubes. Transfer to a saucepan. Pour in boiling water.

Salt. Cook at maximum heat. The required time during which the vegetables become soft is 7-8 minutes.

When this happens, blend the ingredients with a blender. Pour in the cream. Throw in a piece of butter. Add herbs.

Thicken the cream of celery soup for 4-5 minutes.

When serving, we advise you to complement the tender first with salted wheat croutons or pieces of smoked meat. For example, balyka or ham. Also, if you can afford it, hunting sausages and garlic croutons are ideal for the presented soup.

Option 3: Celery Milk Cream Soup

Water and cream can be replaced with medium fat milk. This will reduce the cost of the soup, although it will prolong the cooking time. Indeed, in milk, any ingredients are boiled much longer.

Ingredients:

• a liter of milk;
• two medium (85 g each) potatoes;
• 475 grams of celery root;
• spices "For vegetables";
• salt (large);
• fresh parsley;
• 24 grams of butter (butter).

How to cook

Pour a liter of medium-fat milk into a saucepan. Put on medium fire.

While the liquid is boiling, wash the potatoes and celery. Both root crops must be pre-cleaned. Cut into cubes. Size - average.

In addition, dry the washed parsley. Grind.

Under boiling milk, reduce the heat to a minimum. Throw vegetables. Salt and add spices "For vegetables".

Cook for about 35-37 minutes (the ingredients will become soft a little later in milk than in water or broth).

Blend the contents of the pot with a blender. Throw in the parsley. Place a piece of butter inside.

At a low temperature, thicken the cream of celery soup. Turn off the stove, and the first immediately serve with croutons for lunch.

Since we will process vegetables during the boiling of milk, make sure that it does not “run away”. For reinsurance, it is permissible to grease the upper inside of the pan with butter. This will protect against sudden boiling.

Option 4: Creamy Celery Soup with Mushrooms and Potatoes

Creamy mushroom soups are very common in European cuisine. Which is not surprising, because they fill the dish with unusual aromas and flavors. Let's try!

Ingredients:

• large (about 175 grams) potatoes;
• 135 grams of champignons;
• butter;
• half a glass of low-fat cream;
• salt;
• 405 grams of celery (root);
• five glasses of water;
• spices "For mushrooms".

Step by step recipe

Peel potatoes, mushrooms and celery. At the same time, cut off the legs of the mushrooms. Wash all ingredients.

Put a liter of water in a saucepan on the stove. Fire is big. Throw in salt. Bring to a boil.

In parallel, fry root vegetables and champignons in melted butter (17 g).

After 5-6 minutes, carefully transfer the frying to a boiling liquid. Enter spices "For mushrooms".

Boil the future soup for 21-22 minutes. Move the pot to the table. Grind its contents with a blender.

Now pour in the cream. Return cream of celery soup to low heat.

Thicken the first to a thick consistency. Serve garnished with greens and topped with thin croutons.

For the presented soup, only purchased mushrooms (champignons or oyster mushrooms) are suitable. Forest species are not suitable due to some rigidity. In addition, they will color the first in a dark shade, which will spoil the appearance. The only thing is that you can fry finely chopped chanterelles and add them at the very end.

Option 5: Creamy Celery Cheese Soup

Worried about not being able to thicken your soup properly? Then just include melted cheese in the recipe. It will turn out extremely tasty, we guarantee.

Ingredients:

• two processed cheeses;
• litere of water;
• 455 grams of celery root;
• salt;
• a piece (21 g) of butter;
• large potatoes;
• dried parsley;
• a third of a glass of cream.

How to cook

Cut the peeled celery root and potatoes into cubes. Rinse.

Pour a liter of filtered water into a saucepan. Bring to active seething.

During this time, fry the cubes of root vegetables in melted butter.

After a few (5-6) minutes, transfer the ingredients to a saucepan with water. Add salt and dried parsley.

After another 23-24 minutes, beat the first one with a blender.

Now add the cream and wait until the future cream of celery soup begins to boil.

Throw in grated or finely chopped melted cheese. Mixing to achieve uniformity. Serve hot with fresh or toasted bread.

Option 6: Creamy Tomato Celery Chicken Soup

For the last version of the cream soup, we suggest using tomato paste along with cream. As for the broth, this time we will cook it on the basis of chicken fillet. It will turn out satisfying and tasty.

Ingredients:

• 125 grams of chicken fillet;
• 445 grams of celery (root);
• 31 grams of tomato paste;
• a third of a glass of cream;
• four full glasses of water;
• large potatoes;
• salt / spices "For chicken".

Step by step recipe

Place the washed chicken fillet on the bottom of the pan. To fill with water. Put on the stove and boil at medium temperature for a third of an hour.

Throw inside the previously peeled and finely chopped celery root and potatoes. Cook no more than half an hour.

At the next stage, chop the vegetables with a blender (submersible). Pour cream. Add tomato paste and chicken spices.

Mix thoroughly until smooth. Simmer for another 5-7 minutes until the celery cream soup thickens.

After turning off the stove, throw small cubes of cooled chicken into the pan with the first course.

Due to the fact that we will cook our soup in chicken broth, it is not necessary to fry the root vegetables in butter. Otherwise, it will turn out very oily. Which is unacceptable for such soups.

Made this amazing soup today. If you like these soups as much as I do, I highly recommend making them. And if you have never cooked cream soup, then I advise you to start your acquaintance with such soups with celery root soup. It turns out very tasty, tender, fragrant, moderately spicy, ready to list for a very long time. In short, delicious :) Here are the necessary products:

First, chop the white part of the leek and chop the garlic.

Now we send it all to a heated frying pan or a saucepan with butter or olive oil (this is how you like it). Saute until golden brown.

Now peel the celery root and cut into small pieces.

We also cut potatoes and carrots into smaller pieces.

We send potatoes with carrots and celery to the pan with onions. Lightly fry.

Then pour the vegetables with broth (you can replace it with water) so as to barely cover them. Salt, put the bay leaf and leave on low heat for 20 minutes.

When the vegetables are cooked, transfer them to a blender,

let cool slightly, add the broth and carefully puree until a completely homogeneous mass is formed.

Now we transfer our wonderful mashed potatoes into a saucepan, put on fire, gradually add cream, stirring all the time. The density can be changed according to your desire by adding cream or vegetable broth.

The consistency should be like sour cream. As soon as the soup begins to boil - remove from the burner.

It remains only to arrange on plates or bouillon mugs and sprinkle with herbs. Everything is ready! You can call the family for dinner. Bon appetit and good mood!

PS: it is good to serve croutons or croutons with this soup. I wrote about this in my recipe for Creamy Broccoli Soup.

Time for preparing: PT00H40M 40 min.