Christmas cream soup

Christmas cream soup

1 large celery root
1 large potato tuber
150 g toasted walnuts
1 large onion
1 stalk of leek
50 g butter
3 cloves of garlic
2 bay leaves
1 liter saturated chicken stock
300 ml cream
salt and ground black pepper

How to cook:
Peel and chop the celery and potatoes.
Chop the onions and leeks into small pieces.
Crush the garlic.
Melt the butter in a large saucepan.
Add the onions, leeks, and garlic to the saucepan.
Simmer over low heat for 6-8 minutes until soft.
Add bay leaves, potatoes, celery root and simmer for another two minutes.
Add salt and pepper.
Pour in the chicken broth and cream.
Increase heat to medium.
While stirring, bring to a boil.
After 2 minutes of simmering, reduce heat to low and leave covered for another 15 minutes, until vegetables are tender.
Remove the bay leaf.
Add half of the nuts.
Turn off heat and chop the soup in a blender.
Check the soup for sufficient salt and pepper.
Serve garnished with leftover walnuts.

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