Celery soup with parsley and garlic oil

Name: Celery soup with parsley and garlic oil
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 200 g small dried white beans; 1 Onion; 1 (approx. 950 g) Celery Tuber; 3 TABLESPOONS Butter; 7-10 Tbsp salt, pepper; 200 g Whipped cream; 1 TABLESPOON Vegetable broth (instant); 2 discs Grey bread (approx. 50 g each); 4 Stem(s) Parsley; 1 Garlic clove; 3 TABLESPOONS Lemon juice; 1/4 TEASPOON Cumin; 1 pinch Chilli powder; 5 TABLESPOONS very good olive oil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

200 g small dried white beans
1 Onion
1 (approx. 950 g) Celery Tuber
3 TABLESPOONS Butter
7-10 Tbsp salt, pepper
200 g Whipped cream
1 TABLESPOON Vegetable broth (instant)
2 discs Grey bread (approx. 50 g each)
4 Stem(s) Parsley
1 Garlic clove
3 TABLESPOONS Lemon juice
1/4 TEASPOON Cumin
1 pinch Chilli powder
5 TABLESPOONS very good olive oil

Directions

1
The evening before, cover the beans with water and soak for about 12 hours. Drain and boil up with 1 l water. Simmer at low to medium heat for about 1 hour until the beans are soft.
2
In the meantime peel and chop the onion. Clean, wash and chop the celery. Put about 4 tbsp aside.
3
Heat 2 tablespoons of butter in a saucepan. Sauté onion and celery cubes in it. Add the cooked beans together with the liquid (only very little is left). Season with salt and pepper. Deglaze with a good 1 l water and cream.
4
Bring to the boil, stir in broth and simmer for 15-20 minutes.
5
In the meantime dice bread finely. Heat 1 tablespoon of butter in a frying pan. Add the remaining celery and roast for 6-8 minutes. Add bread cubes and roast for another 4-5 minutes. Season with salt and take out.
6
For the parsley and garlic oil, wash parsley, shake dry and chop coarsely. Peel and coarsely chop the garlic. Put both into a mixing bowl with the lemon juice. Add cumin, salt and chilli powder.
7
Puree with a hand blender and allow the oil to run in.
8
Remove soup from the stove and puree finely with a hand blender. Season to taste with salt and pepper. Sprinkle the soup with the croutons and sprinkle with the parsley and garlic oil.