Celery cream soup

Name: Celery cream soup
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 2-3 Potatoes (150 g); 1 small onion; 4 (approx. 200 g) stalks of celery; 1/2 tsp (3 g) Oil; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp some caraway seeds; 4 TABLESPOONS low-fat milk; 1 washer (20 g) Gouda (30 % fat in dry matter); 7-10 Tbsp salt, white pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

2-3 Potatoes (150 g)
1 small onion
4 (approx. 200 g) stalks of celery
1/2 tsp (3 g) Oil
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp some caraway seeds
4 TABLESPOONS low-fat milk
1 washer (20 g) Gouda (30 % fat in dry matter)
7-10 Tbsp salt, white pepper

Directions

1
Peel, wash and chop the potatoes. Peel and chop the onion. Clean and wash the celery. Put some green aside. Cut half the celery into pieces
2
Fry the onion in hot oil. Briefly fry the potatoes and chopped celery. Deglaze with 1/4 l water and bring to the boil. Stir in stock. Season with caraway seeds if necessary. Simmer covered for about 20 minutes
3
Stir in the milk. Puree everything finely. Cut the rest of the celery into thin slices. Add to the soup. Bring to the boil, cover and cook for about 3 minutes.
4
Dice the cheese. Melt in the soup while stirring. Season to taste with salt and pepper. Garnish with celery green
5
The "fat comparison" is also worthwhile for instant broths! 1/4 l vegetable broth (= 1 teaspoon) provides only 0.3 g fat, fatty broth (= 1/2 cube) provides 1.3 g