John Myers
Ingredients for 4 servings:
- 500 g celeriac
- 1 onion(s)
- 1 garlic
- 1 tbsp rapeseed oil
- 800 ml broth of your choice (vegetable or meat)
- 200 g milk
- 100 g cream
- salt and pepper
- nutmeg
- 2 tbsp pumpkin seeds, roasted without fat
- 2 tbsp celery greens, chopped
- 24 shrimp(s)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Peel and chop the celery. Peel and dice the onion. Peel and press the garlic. Sauté the onions and garlic in oil, then add the celery and pour in the broth and milk. Cook in a pressure cooker for 5 minutes, then reduce the heat to low, stir in the cream, and puree. Season with salt, pepper, and nutmeg. Sauté the shrimp in the pan for 2 minutes and thread onto 4 skewers. Ladle the soup into bowls and garnish with chopped celery leaves. Arrange the skewers on the plates and serve.
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