Celery soup

Cream of celery soup is a recipe where vegetables and dairy products are mixed. The mix makes the root vegetables more tender and crumbly. The soup with cream is pureed in a blender. Due to its delicate consistency, it can be included in children's menus. The base of the soup is celery root. It contains a lot of useful substances. When choosing tubers, it is better to give preference to small ones. Large ones can be hollow and dry, so some will have to be thrown away.

1. Calories
   60,39 kcal
2. Protein
   1,27 gram
3. Fat
   3,07 gram
4. Carbohydrates
   6,7 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Celery root

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   500 g
2. Onions

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   100 g
3. Carrot

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   120 g
4. Potato

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   400 g
5. Garlic

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   2 cloves = 10 g
6. Water

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   600 ml = 600 g
7. Cream 20% fat content

   ---

   
   200 ml = 200 g
8. Butter

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   1 tbsp. l. = 20 g
9. Salt

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   to taste
10. Black pepper ground

    ---

    
    to taste
11. Parsley

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    optional

Steps:

1. 
   Conveniently arrange all products. Rinse celery, carrots, and potatoes with water. Peel the onions, carrots, potatoes and garlic. Using a knife, finely chop the garlic and onion. Cut the celery root into cubes. Cut carrots and potatoes into cubes.
2. 
   Prepare onions and garlic. Fry the garlic and onion in butter until transparent, about 5-7 minutes, place in a saucepan.
3. 
   Prepare remaining vegetables. Add celery root, carrots and potatoes to the pan with the fried onions and garlic.
4. 
   Prepare the soup base. Fill the contents of the pan with hot water; the liquid should completely cover the vegetables. When the water boils, reduce the heat to low and cook the vegetables for 30 minutes.
5. 
   Make the soup puree. When all the ingredients in the soup are ready, puree them using a blender. Pour the cream into the pan, add salt and pepper. Return the pan to the heat and bring to a boil.
6. 
   Pour the celery puree soup into serving bowls and sprinkle with finely chopped parsley on top.