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Celery cream soup

Celery cream soup


250 g celery

1 tablespoon butter

40 g spelled flour

1 liter vegetable broth


1 pinch of sugar



1 tablespoon cream

chopped celery leaves

1 liter of water



Pure blender


Peel, wash and cut the celery into pieces. Then bring to the boil in a pot with 1 liter of water. Reduce the heat and simmer until the celery is soft. Pour the celery into a sieve, collect some of the liquid and puree the celery.

Melt the butter in another pot and prepare a roux with spelled flour and a little celery broth. Add the vegetable broth and bring to the boil again. Season with salt, sugar, pepper and Bertram to taste, refine with cream and top with the chopped celery leaves before serving the Celery cream soup.

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