John Myers
Cream of Celery Soup with Mett Croutons
The perfect cream of celery soup with mett croutons recipe with a picture and simple step-by-step instructions.
- 700 g Celeriac fresh
- 400 g Floury potatoes
- 1 Pc. Carrot
- 1 Pc. Autumn turnip yellow
- 2 Pc. Shallots
- 1 Pc. Leek
- 1 Pc. Clove of garlic
- 3 tbsp Butter
- Salt and pepper
- Nutmeg
- Sugar
- 1 tbsp Vegetable broth
- 300 g Ground beef
- 200 ml Whipped cream
- 2 l Water
- Lamb’S lettuce
- Peel and chop shallots. Clean, wash and dice the vegetables. Heat the butter in a large saucepan and fry the onions with the garlic until translucent. Briefly sauté the vegetables. Then stir in salt, pepper, a pinch of sugar and vegetable stock and rub in some nutmeg. Take a liter of the water to deglaze and bring the soup to the boil. Cover everything and simmer for 15-20 minutes.
- In the meantime, crumble the ground beef with a little oil in a hot pan and fry it very hot. Salt, pepper and stir again and again so that the minced meat becomes crumbly and thus has a crispy consistency.
- Now pour the cream and, if you like, some of the remaining water into the soup, bring to the boil again briefly and puree with a hand blender. Season the soup to taste and serve. Sprinkle with mett croutons and greens, or garnish.
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