John Myers
Celery Soup
The perfect celery soup recipe with a picture and simple step-by-step instructions.
- 250 g Celery root
- 200 g Parsnips
- 1 Shallot
- 2 tablespoon Olive oil
- 1 teaspoon Butter
- 300 ml Vegetable broth
- 0,5 Lemon
- 250 g Cream
- Salt pepper
- 1 teaspoon Sunflower oil
- 3 tablespoon Canned chickpeas
- 2 teaspoon Sesame oil
- 1 teaspoon Sesame black
- Wash the celeriac, peel and roughly cut into cubes. Peel the parsnips and chop them roughly as well. Peel and dice the shallots as well.
- Heat the olive oil and butter in a saucepan. Sauté the vegetables with the shallot cubes over a medium heat for about 5 minutes. Deglaze with vegetable stock and cover and simmer over medium heat for about 30 minutes. Then puree the soup finely. Add the cream and lemon juice and season with salt and pepper.
- Heat some oil in a small pan and briefly toss the chickpeas in it.
- Arrange the soup on plates and garnish with chickpeas, sesame oil and sesame seeds.
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