Soup: Celery Stalk Soup with Green Asparagus and Sorrel

5 from 3 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 29 kcal



  • 100 g Spring onions fresh
  • 270 g Asparagus green
  • 480 g Celeriac
  • 1500 ml Vegetable broth
  • 0,5 Lemon
  • 6 g Sorrel fresh
  • 25 g Cold butter
  • 1 tbsp Black pepper from the mill
  • 0,5 tbsp Flor del Sal, Herb
  • 1 tsp Nutmeg
  • 10 g Fresh celery leaves



  • Put the oil in a saucepan with a little pepper ... Wash and clean the spring onions and cut into rings ... Wash and clean the asparagus, weigh 270 grams, cut into pieces and put the heads aside ... Wash and clean the celery, Remove leaves and dry, weigh 480 grams and cut stems into pieces ... Halve the lemon and squeeze out the juice ... Wash sorrel and roughly chop it up ... Wash and finely chop celery leaves


  • Heat the oil ... add the spring onions, asparagus and celery pieces and fry for about 5 minutes over high heat while turning ... deglaze with the vegetable stock and bring to the boil ... approx. Let boil for 25 minutes ... add lemon juice and sorrel pieces and puree so that the fibers of the celery are still present ... add asparagus heads and cook for about 5 minutes ... pepper, salt and season with nutmeg ... bind with butter and let it boil briefly


  • HOT: Place on deep plates and garnish with celery leaves
  • COLD: Fill in the cereal key and serve with celery leaves


Serving: 100gCalories: 29kcalCarbohydrates: 1.6gProtein: 0.7gFat: 2.2g
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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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