Dietary cream soup of celery. Recipe with step by step photos

Celery puree soup is one of the most common diet soups. It will take approximately 30 minutes to cook. In various countries, it is served in diet cafes and restaurants. Only the composition changes, the celery itself remains unchanged.

Thanks to its incredibly effective properties, this plant is indispensable in any diet. The peculiarity of celery is that it is not high-calorie, and the human body spends a large amount of energy on its processing, which contributes to the burning of fats.

Moreover, in cooking, mainly for making cream of celery soup, the root is used in most recipes, it resembles boiled potatoes in consistency, only strongly flavored. But the greenery of this amazing plant is mainly used to decorate dishes or use it in salads.

The benefits of celery are quite large: it contains a large number of trace elements and vitamins that help to cope with many diseases. The root contains trace elements that improve memory, increase mental and physical activity, have a unique property to relieve inflammation, and prevent obesity.

Celery improves water-salt metabolism, which is important for the elderly, as it prevents the occurrence of diseases such as rheumatism, removes inflammation and uric acid, which are the first causes of the disease.

Celery is a powerful diuretic plant, and eating it reduces the risk of kidney stones. In addition, this spice is prescribed for those who have low hemoglobin, since celery is hematopoietic, that is, the body is enriched with iron, which is contained in hemoglobin.

Cooking a light diet soup from celery root

To make celeriac root soup, you will need:

• medium-sized celery root 1 piece
• 3-4 potatoes
• 1 carrot
• 1 bulb
• 100 gr butter
• 1.5 - 2 liters of broth
• 2 cloves of garlic
• 100 grams of cream
• greenery
• spices

Cooking soup puree from celery, or rather from its root, will take about 30 minutes.

1. Finely chop the onion and carrot and put in a frying pan.
2. As soon as the vegetables become a little softer, add finely chopped garlic.
3. Peel and cut the celery root into small cubes, add to the vegetables in the pan.
4. Peel potatoes, cut and also add to the pan with vegetables. Mix everything well and add the broth. Cover and let simmer for 5-7 minutes.
5. Then beat the resulting mass with a blender and pour into a saucepan.
6. As soon as the puree soup boils, add the cream, cook, stirring for 3-4 minutes.

Before serving cream, celery soup can be garnished with grated boiled egg and finely chopped herbs. Chilled ginger tea can be served as a drink. The effect after such a dinner will be simply amazing. Vitality will be restored, a surge of energy will help to cope with any difficulties.

Option number 2. Cooking from stems.

For the celery stalks puree soup, the following products are needed:

• 4-5 celery stalks
• 1 carrot
• 1 bulb
• 150 grams of cream
• 20 gr butter
• liter of broth
• clove of garlic
• greenery
• spices

It will take 20-25 minutes to prepare the pureed greens soup.

1. Chop the onion, carrot and celery.
2. Put the butter in a frying pan, fry the onion in it first, add the celery and put the carrots at the end of the frying.
3. Put the roast in a saucepan with broth and cook for about 10 minutes. Then beat everything with a blender.
4. Put to boil for another 5 minutes
5. At this time, beat the raw egg well and carefully pour the puree into the soup, stirring constantly, cook until tender.
6. As soon as the egg is cooked in the soup, pour in the cream, bring to a boil, pour seasonings and salt.
7. Turn off and leave to infuse for 10 minutes.

This soup is served with white bread croutons and some mustard seeds or flax seeds. Celery puree soup can be prepared both in summer and in winter. Celery root keeps well throughout the year. The only condition is that it must be kept in a dark, cool place.

Thanks to all the properties of this seasoning, you can saturate your body at any time of the year. Puree soup is especially good in the spring. It is at this time that the body needs vitamins to maintain strength and to prepare for the summer.

For those on a particular diet, this soup can be consumed every day or alternated with celery juice shakes.

Cream of celery soup. Today I will share with you a simple vegan/lean celery cream soup recipe, which is distinguished by its delicate, creamy texture, pleasant celery flavor and unusual color combination.

creamy celery soup recipe

Compound:

Celery stalks 150 gr
Potatoes 100 gr
Tomatoes 50 gr
Unrefined vegetable oil 40 ml (2 tablespoons)
Salt 5 gr (1 teaspoon)
Ground black pepper 3 gr (1/2 teaspoon)

Cooking time:

Preparation time 5 minutes
Boiling time 15 minutes

Step 1 Preparing the Potato

The basis of a cream soup (or puree soup) should always be an ingredient that gives the dish a creamy structure. In this case, we use potatoes, or rather starch from potatoes.

Rinse the potatoes well. Peel off the skin and cut into plastics as thin as possible.

Boil 300 ml of water in a saucepan or saucepan. Add potatoes and cook until fully cooked (7-10 minutes)

Step 2 Preparing the Celery for the Soup

Wash the celery stalks well. Separate the leaves. We will use the leaves as a decoration. Cut the stems randomly. I cut into 5-7 cm cubes.

When potatoes are cooked, add celery stalks to it. Cook with the lid closed for 5 minutes.

Step 3 Finishing the Soup

After 5 minutes, the celery will become softer, lighter a little.

Add unrefined vegetable oil, salt and ground black pepper.

Cooking cream soup from celery stalks

Blend with an immersion or standard blender until pureed. If your soup is too thick, you can add a little hot water. After grinding, bring the cream soup to a boil.

Cooking cream soup from celery stalks

Step 4 Decorating the Cream of Celery Soup

Rinse and dry the tomatoes well. Cut the tomato into 0.5 cm cubes.

For lovers of celery, I offer an excellent recipe for a delicious and fragrant cream soup. This rich, creamy and tender soup is sure to win your heart. The delicate aroma of celery goes well with butter and cheese. This soup is so easy to make, give it a try!

To prepare soup-puree from stalk celery with cheese, take the products from the list. From spices, I took dried chili peppers and paprika. I indicated the number of products for a 1.5-liter pan.

You can sauté vegetables in both vegetable oil and butter, decide for yourself. I took the butter, melted it in a thick-bottomed saucepan, in which I will cook the soup puree. Cut the onions and carrots into cubes and send them to the pan. Let's add spices.

Cook the vegetables until half cooked, stirring.

In the meantime, peel the potatoes, cut into cubes or plastics, add to the vegetables.

Stir and leave on fire for another 5 minutes. Then pour boiling water (about 1.2 l), close the lid and bring to a boil. In the meantime, cut across the celery stalks.

When the soup boils, put the celery in it. Simmer over medium heat for about 15 minutes, until the potatoes are tender. Let's not forget to salt.

Grate the cheese on a fine grater.

When the potatoes are cooked, the soup is almost ready.

Puree the soup with a blender until smooth. Then add the grated cheese and sour cream and warm the soup over low heat until the cheese melts.

So our wonderful celery stem puree soup is ready. Serve with your favorite herbs and season with pepper.

Fragrant, tender, rich puree soup will surely please you and your family.

Bon appetit! Prepare for health!

Celery puree soup has an excellent taste and a very pleasant aroma. It goes well with meat ingredients. This version of the soup is widely used for cooking vegetarian and lean dishes. Sour cream or cream gives special tenderness to such soups.

Soup puree with the addition of celery is very healthy. After all, celery contains a lot of fiber and vitamins, essential oils. Our body spends more calories digesting celery than it receives in the end, so celery is widely used in various diet dishes.

Celery soup is very easy to prepare. There are many recipes that will tell you how to cook a simple and healthy soup even in 30-40 minutes.

How to make celery puree soup - 15 varieties

This soup is perfect for every day lunch for the whole family. It is easy to prepare, and products for it can be found in every refrigerator.

Ingredients:

• Celery root - 200 g
• Medium potatoes - 5 pcs.
• Cream - 100 g
• Cauliflower - 150 g
• Carrot - 1 pc.
• Squash - 1 pc.
• Bulb - 1 pc.
• Greens - bunch
• Broth - 1.5 l

Cooking:

To begin with, fry the onion in a saucepan with a thick bottom, then pour the vegetables and herbs cut into cubes into it, mix and simmer for a while over low heat.

When the vegetables are ready, without removing from the stove, grind the contents of the saucepan with a blender, while adding the previously prepared meat broth.

When you get a thick puree, add warmed cream - and voila - our puree soup is ready!

Experienced chefs advise that when preparing such a puree soup, you should try to ensure that all vegetables are cut into approximately the same cubes - then they will be cooked at the same time, and more vitamins will remain in them.

Those who do not eat meat like to cook this soup very much, because celery puree soup has enough vitamins to maintain health. And besides, it's delicious.

Ingredients:

• Water - 2-3 l
• White cabbage - 0.5 kg
• Petiole celery - 0.5 kg
• Sweet pepper - 1 pc.
• Carrot - 1 pc.
• Bulb - 1 pc.
• Tomato - 2 pcs.
• Vegetable oil for frying

Cooking:

Cut the celery into pieces and throw into boiling water, cook over medium heat. Chop onions and carrots, lightly fry them in a pan.

Shred the cabbage and add to the celery. Remove the skin from the tomatoes and also throw into the water.

Send the chopped pepper there, add the frying at the end, salt to taste. Grind in a blender and serve with rye croutons.

This soup has a wonderful aroma and tender texture. Easy for a holiday dinner.

Ingredients:

• Fresh fennel - 2 tubers
• Celery - one root, one stem
• Medium potatoes - 4 pcs.
• Bulb - 1 pc.
• Garlic - 2 cloves
• Chicken broth - 1 l
• Parmesan - 30 g

Cooking:

Cut the fennel and celery and potatoes into cubes, chop the onion and garlic. Saute the onion and garlic in a heavy bottomed saucepan, add the fennel and celery and sauté lightly. Then add chopped potatoes.

Pour in the broth and cook for 15-20 minutes. Grind everything with a blender, you can decorate with herbs - and the soup is ready.

Before serving, you can sprinkle parmesan soup puree - it will be even tastier.

So that the peeled celery root does not darken, it should be placed in slightly acidified water.

This soup is very tender and fragrant, and the kids also like it. The preparation of a gentle celery soup puree is very simple and takes a minimum of time.

Ingredients:

• Celery root - 500 g
• one bulb
• Medium potatoes - 3 pcs.
• Garlic - 2 cloves
• Chicken broth (or water) - 3-4 cups
• Cream - 100 ml.
• Piece of butter for frying
• Salt and pepper to taste

Cooking:

Saute the onion and garlic in a heavy bottomed saucepan. Add the diced celery and potatoes and sauté the whole thing a little.

Then pour in the broth (to cover the vegetables) and cook for about 20 minutes. Thoroughly grind everything with a blender and finally add the cream and remove from heat.

Then decorate with greens.

This recipe is not only quick, but also very simple, because to prepare such a soup you will need a minimum of food and effort, but the result will please you.

Ingredients:

• One large celery root
• Four large potatoes
• Two bulbs
• A couple of cloves of garlic
• Half glass of cream
• 30 g butter
• Bay leaf, pepper, salt, parsley

Cooking:

Finely chop and fry the onion and garlic in butter in a heavy bottomed saucepan.

Then add diced potatoes and celery root, stew a little. Pour hot water over to cover the vegetables.

Cook until cooked, and at the end salt and pepper, sink the bay leaf. Then grind everything with a blender (do not forget to remove the bay leaf) and add the cream.

Bring to a boil again and the dish is ready.

The subtle aroma of tomatoes and cilantro only emphasize the merits of this dish. Soup, though lean, but hearty enough.

Ingredients:

• Tomatoes - 4 pcs.
• Carrots - 2 pcs.
• Celery petiole - 2 stalks
• Onion - 1 pc,
• Young garlic - 0.5 heads
• Rice - 20-30 g
• Cilantro - 0.5 bunch
• Dill - 0.5 bunch
• Ghee butter
• Salt, pepper to taste

Cooking:

Finely chop the onion and carrot, cut the celery into small cubes.

Pass the onion in a small amount of oil, add carrots to it and sweat everything a little.

Peel the tomatoes, chop and add to the vegetables, salt and simmer covered for 10 minutes. Then add hot water and bring to a boil.

Add rice (you can pre-boil it a little) and celery to the soup. Cook everything until the rice is ready.

Season the soup with spices, dill and garlic. Use a blender to puree the soup. Bring to a boil and turn off. Serve with cilantro.

This soup is also easy to make and is great for lean menus or people on a diet. Such a dish will certainly provide a surge of strength and energy.

Ingredients:

• One large celery root
• One large carrot
• one bulb
• 100 g cauliflower
• Olive oil
• Coconut cream (can be substituted with coconut milk)

Cooking:

Fry the onion in olive oil, add the diced potatoes and celery root and pour in water to cover the vegetables.

Cook until tender - 15-20 minutes. Then grind everything with a blender and add coconut cream, salt to taste and bring to a boil again.

Hearty soup, wonderful aroma and good mood - all this will be enough just to use this simple recipe.

This soup is very hearty and tasty.

Ingredients:

• Beef - 400 g
• Bulgarian pepper - 3 pcs.
• Tomatoes - 3 pcs.
• Carrot - 1 pc.
• Bulb - 2 pcs.
• Potatoes - 3 pcs.
• Garlic - 3 cloves
• Celery greens - 60 g (bunch)
• Coriander - 1 tsp
• Oregano - 1 tsp
• Ginger - 1 tsp
• Black ground pepper, salt - to taste
• Olive oil
• Basil

Cooking:

First, boil the meat. Cut all the vegetables and put on a baking sheet, sprinkle with chopped celery, drizzle with olive oil, add spices and stir.

Bake in the oven for 40-45 minutes at 180 degrees. Put the prepared vegetables in a bowl and chop with a blender.

Dilute the puree with beef broth and beat again with a blender. Serve with pieces of boiled beef, garnish with basil.

For lovers of legumes, this soup is just right - it cooks very quickly, it is very tasty and satisfying to eat, and most importantly - healthy!

Ingredients:

• Lentils - 200 g
• Carrot - 1 pc.
• Potatoes - 5 pcs.
• One celery stalk
• Paprika
• Turmeric
• ground ginger
• Ground black pepper

Cooking:

Cut carrots and potatoes into cubes and put in a deep bowl. Add turmeric, paprika, ginger, pepper and salt there and mix.

Then we send the vegetables to the steamer. In the meantime, randomly chop the celery, add it to the double boiler with other vegetables and wait until tender.

Take out the vegetables in a double boiler, put lentils in their place (it must be pre-soaked in water for a day) and cook in a double boiler for 15 minutes.

While the lentils are cooking, chop the main vegetables in a blender. To make this process easy and quick, you can add a little water.

Then add the cooked lentils to the puree and bring to a boil. Before serving in such a soup, it is recommended to add a little sour cream or cream.

This soup is not only very tasty, it is also low in calories. And for its delicate milky aroma, children love it very much.

Ingredients:

• Celery stalks - 4-5 pcs.
• Carrot
• Bulb
• Cream - 150 g
• Butter - 20-30 g
• liter of broth
• Clove of garlic
• Greenery
• Favorite spices

Cooking:

Cut celery, onion and carrot. In a frying pan in butter, fry the onion first, then add the carrots and celery.

Add the broth to the pot and cook for 10 minutes. Grind everything with a blender and cook for another 5 minutes.

At the same time, take a raw egg and beat it well, then carefully pour it into the soup, stirring it constantly.

When the egg is cooked, pour in the cream, add salt and spices and bring to a boil. Remove from heat and let it brew for about 10 minutes - and the puree soup is ready.

A wonderful summer soup made from seasonal vegetables with a spicy smell, a little sweet and also easy to prepare - even a novice in the kitchen can handle it.

Ingredients:

• Celery root 400-500 g
• vegetable marrow
• big carrot
• Potatoes - 5 pcs.
• Eggplant (peeled) - 1 pc.
• Garlic - 2 cloves
• Sage
• broth (water)

Cooking:

The peculiarity of this recipe is to bake everything in the oven first. Cut the vegetables into cubes and throw on a baking sheet, pour over with olive oil and salt, mix everything.

You can sprinkle with sage - this seasoning is very suitable for this recipe. Bake in the oven at 230 degrees for 45 minutes - the vegetables should caramelize.

After all the vegetables, put in a mixer and add a little broth or water and chop. When there is a thick puree, dilute it with the rest of the broth.

When serving, add a little cream or sour cream to each bowl of mashed soup.

This soup is very healthy, fragrant and tender. Pumpkin and celery go well together in this dish. Just cook it once - and never give up this recipe.

Ingredients:

• Pumpkin - 500 g
• Medium potatoes - 5 pcs.
• Cauliflower - 200 g
• Celery - 200 g
• Carrot - 1 pc.
• Butter - 1 table spoon
• Favorite greens
• Salt and pepper to taste

Cooking:

Peel potatoes and carrots and cut into small cubes, put in a saucepan and fill with water so that it covers all vegetables plus one centimeter on top.

Then salt and pepper, add butter (can be replaced with vegetable oil) and cook until soft. It is necessary that half of the water boils away.

We beat everything with a blender and boil. At the end, add greens.

Pumpkin seeds are the perfect accompaniment to this soup. They need to be fried in a dry frying pan and sprinkled with pureed soup just before serving - their aroma will enhance the pleasure of eating.

A wonderful, fragrant and tasty way to lose weight is about celery puree soup. A minimum of calories, but a maximum of benefits are perfectly combined in this dish.

Ingredients:

• Chicken fillet - 2 pcs.
• Carrots - 2 pcs.
• Potatoes - 3 pcs.
• Fresh basil - 40 g
• celery stalk
• Walnuts - 50 g
• Salt to taste

Cooking:

Cut all vegetables except potatoes into cubes and put in a bowl. On top of them we put the fillet cut into cubes, salt.

Pour in water (to cover the vegetables) and cook for 30 minutes. After grinding with a blender into a puree, you can add a little broth or water.

Bring to a boil again, then add the basil pieces and remove from heat. Garnish with basil and sprinkle with nuts before serving.

Vegan zucchini and celery soup

A very suitable recipe for vegans from seasonal vegetables. It cooks fast and eats even faster.

Ingredients:

• Medium zucchini - 1
• Celery stalk - 3-4 pcs.
• Bulb - 1 pc.
• Carrot - 1 pc.
• garlic clove
• 800 ml water
• Salt pepper
• bunch of parsley
• Olive oil - 20 g

Cooking:

Zucchini and celery must be cut into cubes and pour water, salt, put on fire.

Until the water boils, fry the onions, carrots and garlic in sunflower oil.

When the roast is ready, mix it with the soup, then add the parsley, pepper and cook the soup until all the ingredients are ready.

When the vegetables are soft, remove the soup from the heat and beat it in a blender.

A very hearty and nutritious soup with a delicate flavor of nutmeg. Suitable for every day lunch.

Ingredients:

• Peas - 150 g
• Celery - 200 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 40 g
• Nutmeg - 5 g
• Moth and pepper to taste

Cooking:

Peas should be washed and poured with water for 5 hours. Boil the peas so that they are completely boiled (about 3 hours).

In a frying pan in vegetable oil, fry the onion, carrot and celery and add this frying to the peas.

Add nutmeg, then grind everything with a blender. We dilute to the desired density with water or broth. Boil again and the soup is ready.

Step-by-step recipes for an amazing creamy celeriac soup with leek, cheese, chicken, tomato paste, mushrooms, cream and milk

2018-03-04 Julia Kosich

Grade
prescription

2239

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

3 gr.

carbohydrates

9 gr.

67 kcal.

Option 1: Classic Celery Cream Soup Recipe

Celery root is not as strong in flavor as the stalks. But still, this root crop can hardly be called neutral. Therefore, not everyone likes it. If you do not consider yourself an opponent of this ingredient, we bring to your attention an interesting selection of celery cream soups.

Ingredients:

• 450 grams of celery root;
• two or three stalks of leeks;
• large potatoes;
• liter of water;
• a piece (25-29 g) of butter;
• salt;
• half a glass of cream;
• spices for soup.

Creamy Celery Soup Recipes Step by Step

Peel celery root and large potatoes from coarse skins. Wash.

Cut these root vegetables into medium cubes. Rinse again. Chop the leek stalks.

Pour water (clean, cold) into a saucepan or large saucepan. Pour in the salt.

Put a frying pan next to it. After a few moments, add butter. As soon as it softens, throw in potatoes and celery.

Fry the ingredients for 5-7 minutes. Enter leek. After another 3-4 minutes, transfer the vegetables to boiling water.

Pour in spices. Mix. Simmer first milking the softness of the ingredients. This will take 20-22 minutes.

The next step is to remove the pan from the heat. Blend the contents with an immersion blender until pureed.

Pour in the cream. Return to minimum heat. Cook the cream of celery soup for a couple more minutes. Serve immediately.

This first dish is distinguished by delicate flavors. Therefore, for the first time, we recommend reducing the amount of celery by half. If you know and love this root crop, feel free to add it in the amount indicated above.

Option 2: Quick Creamy Celery Soup Recipe

To quickly boil potatoes and celery - the main ingredients of our soup, we recommend making the smallest possible cuts. Moreover, it is important to lay vegetables not in cold, but in boiling water. By the way, it can be quickly warmed up in an electric kettle in just a couple of minutes.

Ingredients:

• 145 grams of potatoes;
• 450 grams of celery root;
• half a glass (105 ml) of cream;
• salt;
• four glasses of water;
• dried herbs;
• 14 grams of butter.

How to quickly make creamy celery soup

Boil water in an electric kettle. During this time, clean the celery (root) and potatoes.

Wash both roots. Cut into small cubes. Transfer to a saucepan. Pour in boiling water.

Salt. Cook at maximum heat. The required time during which the vegetables become soft is 7-8 minutes.

When this happens, blend the ingredients with a blender. Pour in the cream. Throw in a piece of butter. Add herbs.

Thicken the cream of celery soup for 4-5 minutes.

When serving, we advise you to complement the tender first with salted wheat croutons or pieces of smoked meat. For example, balyka or ham. Also, if you can afford it, hunting sausages and garlic croutons are ideal for the presented soup.

Option 3: Celery Milk Cream Soup

Water and cream can be replaced with medium fat milk. This will reduce the cost of the soup, although it will prolong the cooking time. Indeed, in milk, any ingredients are boiled much longer.

Ingredients:

• a liter of milk;
• two medium (85 g each) potatoes;
• 475 grams of celery root;
• spices "For vegetables";
• salt (large);
• fresh parsley;
• 24 grams of butter (butter).

How to cook

Pour a liter of medium-fat milk into a saucepan. Put on medium fire.

While the liquid is boiling, wash the potatoes and celery. Both root crops must be pre-cleaned. Cut into cubes. Size - average.

In addition, dry the washed parsley. Grind.

Under boiling milk, reduce the heat to a minimum. Throw vegetables. Salt and add spices "For vegetables".

Cook for about 35-37 minutes (the ingredients will become soft a little later in milk than in water or broth).

Blend the contents of the pot with a blender. Throw in the parsley. Place a piece of butter inside.

At a low temperature, thicken the cream of celery soup. Turn off the stove, and the first immediately serve with croutons for lunch.

Since we will process vegetables during the boiling of milk, make sure that it does not “run away”. For reinsurance, it is permissible to grease the upper inside of the pan with butter. This will protect against sudden boiling.

Option 4: Creamy Celery Soup with Mushrooms and Potatoes

Creamy mushroom soups are very common in European cuisine. Which is not surprising, because they fill the dish with unusual aromas and flavors. Let's try!

Ingredients:

• large (about 175 grams) potatoes;
• 135 grams of champignons;
• butter;
• half a glass of low-fat cream;
• salt;
• 405 grams of celery (root);
• five glasses of water;
• spices "For mushrooms".

Step by step recipe

Peel potatoes, mushrooms and celery. At the same time, cut off the legs of the mushrooms. Wash all ingredients.

Put a liter of water in a saucepan on the stove. Fire is big. Throw in salt. Bring to a boil.

In parallel, fry root vegetables and champignons in melted butter (17 g).

After 5-6 minutes, carefully transfer the frying to a boiling liquid. Enter spices "For mushrooms".

Boil the future soup for 21-22 minutes. Move the pot to the table. Grind its contents with a blender.

Now pour in the cream. Return cream of celery soup to low heat.

Thicken the first to a thick consistency. Serve garnished with greens and topped with thin croutons.

For the presented soup, only purchased mushrooms (champignons or oyster mushrooms) are suitable. Forest species are not suitable due to some rigidity. In addition, they will color the first in a dark shade, which will spoil the appearance. The only thing is that you can fry finely chopped chanterelles and add them at the very end.

Option 5: Creamy Celery Cheese Soup

Worried about not being able to thicken your soup properly? Then just include melted cheese in the recipe. It will turn out extremely tasty, we guarantee.

Ingredients:

• two processed cheeses;
• liter of water;
• 455 grams of celery root;
• salt;
• a piece (21 g) of butter;
• large potatoes;
• dried parsley;
• a third of a glass of cream.

How to cook

Cut the peeled celery root and potatoes into cubes. Rinse.

Pour a liter of filtered water into a saucepan. Bring to active seething.

During this time, fry the cubes of root vegetables in melted butter.

After a few (5-6) minutes, transfer the ingredients to a saucepan with water. Add salt and dried parsley.

After another 23-24 minutes, beat the first one with a blender.

Now add the cream and wait until the future cream of celery soup begins to boil.

Throw in grated or finely chopped melted cheese. Mixing to achieve uniformity. Serve hot with fresh or toasted bread.

Option 6: Creamy Tomato Celery Chicken Soup

For the last version of the cream soup, we suggest using tomato paste along with cream. As for the broth, this time we will cook it on the basis of chicken fillet. It will turn out satisfying and tasty.

Ingredients:

• 125 grams of chicken fillet;
• 445 grams of celery (root);
• 31 grams of tomato paste;
• a third of a glass of cream;
• four full glasses of water;
• large potatoes;
• salt / spices "For chicken".

Step by step recipe

Place the washed chicken fillet on the bottom of the pan. To fill with water. Put on the stove and boil at medium temperature for a third of an hour.

Throw inside the previously peeled and finely chopped celery root and potatoes. Cook no more than half an hour.

At the next stage, chop the vegetables with a blender (submersible). Pour cream. Add tomato paste and chicken spices.

Mix thoroughly until smooth. Simmer for another 5-7 minutes until the celery cream soup thickens.

After turning off the stove, throw small cubes of cooled chicken into the pan with the first course.

Due to the fact that we will cook our soup in chicken broth, it is not necessary to fry the root vegetables in butter. Otherwise, it will turn out very oily. Which is unacceptable for such soups.