John Myers
Celery Soup with Sausage Meat
The perfect celery soup with sausage meat recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh celery, about 400 gr.
- 1 piece Parsley root, about 70 gr.
- 2 piece Carrots, about 150 gr.
- 3 piece Potatoes, about 150 gr.
- 1 piece Onion
- 1 Bit Garlic
- Sunflower oil
- 600 ml Vegetable broth ….. link see below …..
- 3 piece Bay leaves
- Salt
- Black pepper from the mill
- 100 ml Cream
- 1 few Salsiccia with fennel ….. see note …..
- 1 few Clarified butter
- 1 few Chives
- 1 few Sour cream
- Nutmeg
- Clean, peel and cut the root vegetables into small cubes. Peel the onion and garlic and finely dice.
- Heat enough sunflower oil in a saucepan and sear all the vegetables well. Deglaze with the hot vegetable stock, season with salt & pepper. Add the bay leaves and simmer on a low heat until the vegetables are soft.
- In the meantime, peel the sausage from the skin and form small balls. Heat a little clarified butter in a pan and fry the balls on all sides until they are nice and crosswise.
- Let the soup cool down a little, add the cream and purée finely with the hand blender (if the consistency is too thick, adjust with hot vegetable stock) and then heat the soup again. Divide the fried balls in the soup bowls. Dissolve the roasted aromas from the pan with a little water and add to the soup pot, stir gently until the butter is incorporated and let it steep for a short time.
- While doing this, finely chop some chives.
- Put the finished soup in a soup cup, garnish with a dollop of sour cream and chives, refine the sour cream with a little nutmeg and now ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
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