in Soup Recipes

Celery soup with roasted almond flakes

updated

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Ingredients for 6 servings:

  • some butter
  • 1 onion(s), finely chopped
  • 800 g celery, roughly diced
  • 1 liter vegetable broth
  • 3 dl milk
  • Salt
  • Black pepper, freshly ground
  • 6 tbsp almond flakes
  • 50 g arugula

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Heat the butter in a pan and sauté the onions and celery. Then add the broth and milk, bring to a boil, and simmer over medium heat for about 20 minutes. Purée the soup and season with salt and pepper. Meanwhile, lightly toast the flaked almonds in a pan without butter until light brown. Ladle the soup into bowls and garnish with the flaked almonds and arugula.

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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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