in Soup Recipes

Light celery cream soup with ham and pumpkin seeds

updated

Spread the love

Ingredients for 3 servings:

  • 500 g celeriac
  • 1 tbsp rapeseed oil
  • 600 ml broth
  • 100 g lean ham cubes
  • 1 handful of pumpkin seeds
  • 200 ml milk, low-fat
  • 100 ml Cremefine
  • nutmeg
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sauté the diced celery in a soup pot until lightly browned. Deglaze with broth and simmer for 15 to 20 minutes, until tender. Purée the soup. Stir in the milk and Cremefine and season with salt, pepper, and nutmeg. Fry the ham in a dry, nonstick pan until crispy, then add the pumpkin seeds briefly. Serve the soup in bowls and sprinkle with the ham and pumpkin seeds.

Facebook Comments

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.

Kohlrabi lasagna

The best Swedish cake in the world