Celery cream soup with grapefruit

Name: Celery cream soup with grapefruit
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tuber celery (about 750 g); 1 Onion; 2 TABLESPOONS Oil; 800 ml Vegetable broth (instant); 2 pink grapefruits; 100 g Whipped cream; 30 g Pine nuts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chives

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Tuber celery (about 750 g)
1 Onion
2 TABLESPOONS Oil
800 ml Vegetable broth (instant)
2 pink grapefruits
100 g Whipped cream
30 g Pine nuts
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chives

Directions

1
Peel, wash and dice the celery. Peel and chop the onion. Fry the celery and onion cubes in hot oil. Add stock and cook the vegetables for about 20 minutes. In the meantime, peel the grapefruit so that the white skin is completely removed. Cut the fillets out of the parting skins, collecting the juice. Whip the cream until semi-solid. Lightly roast the pine nuts in a pan without fat. Puree the soup with the cutting stick of the hand mixer. Season to taste with grapefruit juice, salt and pepper. Fold in grapefruit fillets and cream just before serving. Sprinkle with pine nuts. Garnish with chives as desired
2
Glass bowls: Kosta Boda
3
Glass plate: Royal Copenhagen