John Myers
Cream of Celery and Potato Soup with Garnish
The perfect cream of celery and potato soup with garnish recipe with a picture and simple step-by-step instructions.
- 1 Celery approx. 1 kg
- 1 kg Potatoes
- 2 Onions approx. 250 g
- 2 Garlic cloves
- 1 piece Ginger approx. 10 g
- 0,5 Red chilli pepper
- 250 g Carrots
- 100 g Leek
- 2 tbsp Butter
- 3 liter Vegetable broth (12 teaspoons instant)
- 2 tsp Salt
- 1 Cup Plucked parsley
- 1 Ham and meat sausage approx. 300 g
- 2 Fine Silesian veal sausages approx. 300 g
- 1 tsp Rubbed marjoram
- 150 g Cream
- 4 tbsp Creme fraiche Cheese
- 1 tsp Salt
- 1 tsp Mustard
- 2 tbsp Maggi wort
- 2 tbsp Sweet soy sauce
- 1 tbsp Fish sauce
- Peel and dice the celery. Peel, wash and dice the potatoes. Peel the onions and finely dice them. Peel the garlic cloves and ginger and dice them very finely. Clean / remove seeds from the chilli sauce, wash and dice very finely. Clean and wash the leek and cut into rings. Peel the carrots with the peeler and dice finely. Heat the butter (2 tbsp) in a tall, large saucepan and fry the chilli pepper cubes, garlic clove cubes and ginger cubes vigorously. Add the onion cubes and fry vigorously. Add the remaining vegetables (celery cubes, potato cubes, leek rings and carrot cubes) and fry with them. The vegetables should take on a little color. Deglaze with the vegetable stock (3 liters), season with salt (2 teaspoons) and rubbed marjoram (1 teaspoon) and let everything simmer / boil for approx. 25 – 30 minutes with the lid closed. Puree very finely with a hand blender and add cream (150 g), crème fraîche (4 tbsp), salt (1 tsp). Season the mustard (1 teaspoon), Maggi seasoning (2 tbsp), sweet soy sauce (2 tbsp) and fish sauce (1 tbsp). Use your moistened hand to squeeze the Silesian veal sausages from the intestines into the soup as small balls. Peel off the ham and meat sausage, cut into cubes and add to the soup. Finally, pluck the parsley and add it to the soup. Heat everything for approx. 5 – 8 minutes so that the sausage insert is cooked through and serve hot. Incidentally, the soup tastes much, much better the next day when it is warmed up.
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