Long-cooked soup from celery stalks and roots
And even though such soups are extremely unphotogenic and unattractive in appearance, we know that behind the appearance lies the real magic flavor!
Long-cooked soup from celery stalks and roots
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.
