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Cream of Celery soup-LOW CARB

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Cream of Celery soup-LOW CARB

The perfect cream of celery soup-low carb recipe with a picture and simple step-by-step instructions.

  • 1 Diced shallot
  • 1 tbsp Oil
  • 250 g Celery bulbs roughly diced
  • 400 ml Vegetable broth
  • 1 pinch Freshly grated nutmeg
  • 1 Bay leaf fresh
  • 1 pinch Garlic pepper from my KB
  • 1 pinch Seasoned salt from my KB
  • 100 g Sour cream 10% fat
  • 1 Smoked trout fillet without bones
  • Peppercorns pink
  1. Heat the oil in a saucepan and roast the shallot cubes in it. Then fry the celery cubes briefly and deglaze with the vegetable stock! Add the bay leaf. Cook for 10-15 minutes until soft.
  2. Remove the bay leaf and puree the celery. Season with seasoned salt, garip pepper and nutmeg and season with the sour cream. Save 2 teaspoons of the sour cream.
  3. Divide the soup into 2 bowls. Halve the trout fillet lengthways and then third. Distribute on the bowls, add peppercorns and top with sour cream!
  4. Serve 🙂
Dinner
European
cream of celery soup-low carb

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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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