John Myers
Celery Soup with Ravioli
The perfect celery soup with ravioli recipe with a picture and simple step-by-step instructions.
- 500 g Celeriac fresh
- 1 piece Onion
- 1 packet Fresh ravioli with cheese filling from the cooling shelf
- 400 Milliliters Vegetable broth
- 200 Milliliters White wine dry
- 200 Milliliters Milk
- 50 g Cream
- 0,5 bunch Parsely
- 3 tablespoon Butter
- Coarse sea salt
- Pepper from the grinder
- Cayenne pepper
- Dice celery and onion and sauté in a saucepan with 1 tbsp butter. Pour over the wine, boullion and milk. Bring to the boil briefly, season with salt, pepper and cayenne pepper and simmer for about 20 minutes.
- Cook the ravioli in salted water according to the instructions on the packet. Chop the parsley.
- Puree the soup. Add the cream. Season again with salt and pepper. Pan the cooked ravioli in butter. Arrange both together and sprinkle with the parsley. Good Appetite.
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