Chicken cream soup with celery. Diet creamy celery soup

Cream of celery soup. Today I'm sharing with you a simple vegan/lean celery cream soup recipe that's notable for its smooth, creamy texture, delicious 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.

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 fire. 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.

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 done.

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, eats very tasty and satisfying, 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.

Made this amazing soup today. If you like these soups as much as I do, I highly recommend making them. And if you have never cooked cream soup, then I advise you to start your acquaintance with such soups with celery root soup. It turns out very tasty, tender, fragrant, moderately spicy, ready to list for a very long time. In short, delicious :) Here are the necessary products:

First, chop the white part of the leek and chop the garlic.

Now we send all this to a heated frying pan or a saucepan with butter or olive oil (this is how you like it). Saute until golden brown.

Now peel the celery root and cut into small pieces.

We also cut potatoes and carrots into smaller pieces.

We send potatoes with carrots and celery to the pan with onions. Lightly fry.

Then pour the vegetables with broth (you can replace it with water) so as to barely cover them. Salt, put the bay leaf and leave on low heat for 20 minutes.

When the vegetables are cooked, transfer them to a blender,

let cool slightly, add the broth and carefully puree until a completely homogeneous mass is formed.

Now we shift our wonderful puree into a saucepan, put on fire, gradually add cream, stirring all the time. The density can be changed according to your desire by adding cream or vegetable broth.

The consistency should be like sour cream. As soon as the soup begins to boil - remove from the burner.

It remains only to arrange on plates or bouillon mugs and sprinkle with herbs. All is ready! You can call the family for dinner. Bon appetit and good mood!

PS: this soup is good to serve croutons or croutons. I wrote about this in my recipe for Creamy Broccoli Soup.

Cooking time: PT00H40M 40 min.

Soup - puree of celery

Very often, celery is ignored, neglected in the preparation of soups, vegetable side dishes or snacks. The most common use of celery is in salad dressing: apple, celery and honey dressing. And such a restriction is not at all due to the fact that fragrant celery is not tasty or not suitable for other dishes. It's all about ignorance! Not many people realize that root celery, as well as petiole, can be successfully used in many vegetarian dishes. Thick vegetable soups, cream soups, stews, purees, hot appetizers and more.

You will be surprised, but celery root can be simply fried in vegetable or butter until golden brown - ruddy celery slices will be crispy on the outside and tender and juicy on the inside.

But the simplest recipe for preparing a fragrant vegetable is celery puree soup, which is prepared from the root part and petioles with the addition of cream, vegetable milk or vegetable broth.

So let's get started:

• 1 medium celery root
• 2-3 celery stalks
• 1 small onion
• 2 large potatoes
• 2 garlic cloves
• 100 ml. milk, cream, and better (if desired, replace with vegetable broth or water)
• vegetable oil
• 1-2 cardamom seeds
• salt, pepper to taste

Onion cut into small cubes. Fry in vegetable oil for 3-4 minutes. Cut the celery root into cubes and fry together with the onion until a pale golden crust. Finely chop the garlic and add to the onion and celery after you remove the pan from the heat. The garlic only needs to warm up a bit to release its flavor.

In order for the cardamom to convey the maximum of its taste, you need to thoroughly crush the grains with the back side or the edge of a knife or other convenient object. Dark-colored seeds that are inside the grain should be flattened. For convenience, you can also use ground cardamom powder, but then the soup will turn out to be less fragrant.

Add cardamom to vegetables.

Cut the petiole of the celery into pieces 5-7 cm in size. Pour the onion and celery root with water, add the petioles, diced potatoes and cook all the vegetables until the potatoes are ready.

When the potatoes are boiled, pour in the cream or milk, salt and beat with a blender until smooth. Place the thick celery soup on the heat and simmer for 1-2 more minutes.

Celery root soup is very tender, with a pleasant spicy taste due to the unusual combination of celery and cardamom.

Bon appetit!