Celery root soup with potatoes and herbs
feastingathome.com
Ingredients
- 1 onion;
- 2–3 potatoes;
- 1 large celery root;
- 4 cloves of garlic;
- 100 g spinach or parsley;
- 2–3 sprigs of green celery;
- 2 tablespoons vegetable or butter;
- 700 ml chicken or vegetable broth cube;
- salt and pepper - to taste;
- 200 ml cream;
- sesame or other seeds for serving - optional.
Preparation
Cut the onion, potatoes and celery into medium cubes.
Grind the garlic or pass it through a press. Chop parsley or spinach. Fry the celery sprigs in a teaspoon of oil for 15–20 seconds. Set aside to cool.
Heat the remaining oil in a saucepan. Fry the onion in it until golden brown, about 5 minutes. Add the garlic and leave for a minute or two.
Add celery and potatoes, add broth, salt and pepper. Once boiling, cook for 10-15 minutes until the potatoes are soft.
Add spinach or parsley, with them the color of the soup will become even brighter.
Beat everything with a blender until smooth. Add cream, stir and boil.
Ladle the soup into bowls. Garnish with celery leaves. Sprinkle with seeds.
Try it
