Long-cooked soup from celery stalks and roots
Author:
Delia Smith
Servings: 6
Cooking time: 3 h 30 min
And even though such soups are extremely unphotogenic and unattractive in appearance, we know that behind the appearance lies the real magic flavor!
Ingredients
| celery stalk (chop) 450 g |
| celery root 570 g |
| onion (medium size) 1 pc |
| vegetable broth 1.5 liters |
| bay leaf 3 pcs |
| salt and freshly ground black pepper |
| FOR SERVING: |
| natural yogurt 2 tbsp. |
Instructions
Step 1
Peel the celery root and cut into large pieces. Chop the onion.
Step 2
Put all the vegetables in a multicooker pot, pour the broth, add bay leaves and season with salt and pepper. Cook the soup for 3 hours, stirring occasionally.
Step 3
Remove the bay leaves, cool the soup slightly and whip it with a blender until smooth.
Step 4
Pour into the multicooker pot and cook for another 30 minutes. Check if there is enough salt and pepper. Serve hot with a generous sprinkling of yogurt.
