in Soup Recipes

Celery soup

updated

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Ingredients for 4 servings:

  • 2 celery bulbs, peeled
  • 1 leek(s), cleaned
  • 1 liter vegetable broth, approx.
  • 100 g butter
  • 1 bunch of parsley
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

very easy and quick, low carb, LCHF and also very healthy and tasty

Dice the celery and slice the leek into rings. Place in a pot and add broth until the vegetables are just covered. Simmer for about 15 minutes, or until tender. Wash and roughly chop the parsley, and add it to the soup. Purée the soup and stir in the butter. Season with salt, pepper, and nutmeg, and a pinch of sugar if desired. You can also make a purée from the same ingredients, but use considerably less broth. It tastes wonderful with fish, but also with meat or fried eggs. You can reduce the amount of butter if you’re not on a LCHF diet. Then the recipe should also be WW-compatible.

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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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