in Soup Recipes

Fine celery soup with shrimp à la Gabi

updated

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Ingredients for 4 servings:

  • 1 medium-sized onion(s), diced
  • 800 g celeriac, peeled, finely diced
  • 2 tbsp butter
  • 60 ml dry white wine
  • 800 ml vegetable stock
  • Salt
  • Pepper, white, from the mill
  • 100 ml cream
  • 16 shrimp(s), fresh or frozen, peeled, deveined
  • 2 tbsp olive oil
  • e.g. walnut oil
  • ½ bunch flat-leaf parsley, finely chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 27 minutes; Total time approx. 1 hour 2 minutes

Heat the butter in a saucepan, sauté the onion and celery for 2-3 minutes. Add the white wine and vegetable stock, season with salt and pepper, bring to a boil, and simmer covered for about 20 minutes. Stir in the cream and puree with a hand blender. Season to taste. Heat the olive oil in a pan, fry the shrimp for 1-2 minutes on each side, then season with salt and pepper. Ladle the soup into warmed soup bowls, drizzle with walnut oil, sprinkle with parsley, and serve garnished with the shrimp.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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