John Myers
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Soup: Celery Stalk Soup with Green Asparagus and Sorrel
The perfect soup: celery stalk soup with green asparagus and sorrel recipe with a picture and simple step-by-step instructions.
Topping
- 100 g Spring onions fresh
- 270 g Asparagus green
- 480 g Celeriac
- 1500 ml Vegetable broth
- 0,5 piece Lemon
- 6 g Sorrel fresh
- 25 g Cold butter
- 1 tbsp Black pepper from the mill
- 0,5 tbsp Flor del Sal, Herb
- 1 tsp Nutmeg
- 10 g Fresh celery leaves
preparation
- Put the oil in a saucepan with a little pepper … Wash and clean the spring onions and cut into rings … Wash and clean the asparagus, weigh 270 grams, cut into pieces and put the heads aside … Wash and clean the celery, Remove leaves and dry, weigh 480 grams and cut stems into pieces … Halve the lemon and squeeze out the juice … Wash sorrel and roughly chop it up … Wash and finely chop celery leaves
Cook
- Heat the oil … add the spring onions, asparagus and celery pieces and fry for about 5 minutes over high heat while turning … deglaze with the vegetable stock and bring to the boil … approx. Let boil for 25 minutes … add lemon juice and sorrel pieces and puree so that the fibers of the celery are still present … add asparagus heads and cook for about 5 minutes … pepper, salt and season with nutmeg … bind with butter and let it boil briefly
Serve
- HOT: Place on deep plates and garnish with celery leaves
- COLD: Fill in the cereal key and serve with celery leaves
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