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Cream of Celery and Leek Soup

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 52 kcal

Ingredients
 

  • 1 Fresh celery, about 150 gr
  • 2 Potatoes, about 100 g
  • 1 Leeks, about 100 g
  • 1 Carrot, about 50 g
  • 0,5 bunch Chives
  • Clarified butter
  • 1 tsp Flour for dusting
  • 650 ml Vegetable broth
  • 125 ml Milk
  • 2 tbsp Cream
  • Salt
  • Black pepper from the mill
  • Lemon juice
  • 100 g Bacon cubes

Instructions
 

  • Peel the celery and potatoes and cut into small cubes. Halve the leek and rinse, then cut into strips. Clean the carrot and cut into small slices. Rinse the chives, shake dry and finely chop, give 1 tbsp separately as a garnish.
  • Heat the butter lard in a saucepan and sweat the vegetables in it. Then dust with a little flour and stir well.
  • Now pour in the preheated broth and milk and simmer everything on a low heat until the vegetables are soft. Then take out the vegetable cubes as an insert for each soup cup and keep warm.
  • In the meantime, fry the bacon cubes in a pan and degrease on crepe.
  • Now puree the soup and add the spices to taste. Add the cream and mix again briefly.
  • In a soup cup we put the "filler", on it scoop the hot soup, spread the chives, in the middle a little pepper and garnish with the bacon cubes ...... enjoy your meal .....

Nutrition

Serving: 100gCalories: 52kcalCarbohydrates: 1.1gProtein: 3gFat: 4g
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Written by John Myers

Professional Chef with 25 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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