John Myers
Cream of Celery and Leek Soup
The perfect cream of celery and leek soup recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh celery, about 150 gr
- 2 piece Potatoes, about 100 gr
- 1 pole Leeks, about 100 gr
- 1 piece Carrot, about 50 gr.
- 0,5 bunch Chives
- Clarified butter
- 1 tsp Flour for dusting
- 650 ml Vegetable broth
- 125 ml Milk
- 2 tbsp Cream
- Salt
- Black pepper from the mill
- Lemon juice
- 100 g Bacon cubes
- Peel the celery and potatoes and cut into small cubes. Halve the leek and rinse, then cut into strips. Clean the carrot and cut into small slices. Rinse the chives, shake dry and finely chop, give 1 tbsp separately as a garnish.
- Heat the butter lard in a saucepan and sweat the vegetables in it. Then dust with a little flour and stir well.
- Now pour in the preheated broth and milk and simmer everything on a low heat until the vegetables are soft. Then take out the vegetable cubes as an insert for each soup cup and keep warm.
- In the meantime, fry the bacon cubes in a pan and degrease on crepe.
- Now puree the soup and add the spices to taste. Add the cream and mix again briefly.
- In a soup cup we put the “filler”, on it scoop the hot soup, spread the chives, in the middle a little pepper and garnish with the bacon cubes …… enjoy your meal …..
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