Celery is an amazing plant. In food eaten and its greens, and the tuber itself, while there, and there is a lot of vitamins. Interesting fact: celery has a negative calorie content. This means that the body consumes more energy for its processing than it receives from the product itself. That's why celery dishes are part of a variety of diets. Today we will tell you a recipe for cooking soup-puree from celery. If you want to learn how to cook not only this first dish, but others, then look at the recipes of carrot soup-puree and soup-puree from lentils .
Celery root cream soup
Ingredients:
- celery root (medium) - 1 piece;
- potatoes - 4-5 pieces;
- garlic - 2 cloves;
- shallots - 1 piece;
- onion - 1 pc .;
- cream fat - 120 ml;
- chicken broth - 2.5 liters;
- butter - 30 g;
- bay leaf, salt, pepper - to taste.
Preparation
Chop the onions into small pieces, chop the garlic and fry them in butter. Celery is peeled and cut into small cubes, just cut potatoes. Root add to the frying pan to the onions, add a little water or broth and pat down under the lid for 5-7 minutes. Now we shift everything from the frying pan to the pan, put the potatoes, pour the broth and cook until ready. Minutes for 5-7 before the end of cooking, put the bay leaf, when the soup is cooked, it will need to be pulled out. So, we pour soup into a blender and rub it into a puree state. After this, the resulting mashed potatoes are poured into a saucepan, add cream, salt, pepper to taste and bring to a boil, stirring, so that the soup is not burnt. Cream soup from the root of celery is ready. Before serving, you can add a little shredded greens.
Celery stew soup
Ingredients:
- stems of stalked celery - 4 pcs .;
- onion - 1 piece;
- carrots - 1 piece;
- broth - 1 l;
- butter - 30 g;
- cream of 15% fat content - 200 ml;
- soft processed cheese - 1 piece;
- garlic - 1 clove;
- bay leaf, salt, dried basil - to taste;
- white bread - 1 slice.
Preparation
We rub the carrots on a grater, finely chop the onions, and cut the stalks of celery into small pieces. In the frying pan, melt the butter, fry the onions in it for about 3 minutes, then add the celery, fry all together for another 5 minutes. Lastly, add the carrots, add a little salt and cook for 3 more minutes.
In a saucepan pour the broth, bring it to a boil, pour the roast, put the bay leaves and dried basil to taste and cook on medium heat for about half an hour. During this time, the celery should become soft. Now the soup needs to be given a puree state, this can be done with a submerged blender. After this, pour the cream into a saucepan, bring the dish to a boil and add grated cheese on a large grater. Cook until the last ingredient dissolves. Now try it, if necessary, then add salt and pepper. Soup puree from petioled celery is perfectly combined with croutons from white bread. To make them, cut a piece of white bread, crust it into 2-3 parts and dry the pieces obtained in a pan without oil. Each garlic is rubbed with garlic.
Cream soup with celery and stalked celery with smoked bacon
Ingredients:
- meat or chicken broth - 750 ml;
- cream of 10% fat content - 200 ml;
- celery root - 500 g;
- celery stalks - 500 g;
- smoked bacon - 200 g;
- vegetable oil - 20 ml;
- salt, pepper - to taste.
Preparation
The celery root is cleaned and cut into cubes together with the petioles. We transfer them to a pan with broth and cook on low heat until the vegetables are ready. Breast cut into strips and fry in vegetable oil until crisp. When the celery is ready, grind the soup to mash, add cream, again bring to a boil, salt, pepper to taste. Before serving, put a little fried bacon and a couple of twigs of parsley in each plate.