John Myers
Celery – Ceme Soup
The perfect celery – ceme soup recipe with a picture and simple step-by-step instructions.
- 25 g Butter
- 350 g Roughly cut celery stalks
- 100 g Potato
- 2 piece Spring onion
- 600 ml Vegetable broth or water
- Nutmeg
- 150 ml Sour cream
- 50 ml Milk
- Salt
- Pepper from the grinder
- 1 toe Garlic
- Croutons
- First peel the potatoes and cut them into pieces. Then wash the celery, pull the strings from the bars and cut into small pieces. Put some of the small fresh leaves aside for decoration. Also cut the spring onion into rings. Peel and finely chop the garlic.
- Melt the butter in a large saucepan and fry the vegetables without them getting any color. Season with salt and pepper, add a pinch of grated nutmeg and add water or vegetable stock. Now simmer for 30 minutes until the vegetables are cooked through.
- Then finely puree the soup so that there are no more pieces. Mix the soup with the milk and sour cream until the desired consistency is obtained and heat again briefly.
- Before serving, garnish with small celery leaves or place bread croutons on top. If you like, you can also decorate with the green of the spring onion, or with a few drops of cream.
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