Creamy celery soup with parsley and pink pepper berries

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Halve 1 onion. Wash the thyme, shake dry. Press the garlic clove. Cut half the parsley leaves from the stalks and use them for other purposes

2. 2

   Put the soup greens, onion and garlic in a large wide pot. Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil, simmer for about 30 minutes

3. 3

   Clean and wash the celery and cut 3/4 of the celery into slightly thicker slices. Peel and chop 2 onions. Peel, wash and chop the potatoes. Wash the remaining parsley, shake dry and pluck the leaves from the stalks. Chop the stems separately

4. 4

   Heat 1 tablespoon of oil in a saucepan. Briefly sauté potatoes, celery, parsley stalks and onions in it, then deglaze with stock. Cover the soup and simmer for 20-25 minutes

5. 5

   Grind the parsley leaves, 1 tablespoon of oil and 2 tablespoons of water in a mortar to a fine puree. Cut the remaining celery into thin slices. Cook the celery in some salted water for 3-4 minutes. Drain in a sieve

6. 6

   Meanwhile puree the soup and pass through a sieve. Pour cream into the soup, bring to the boil and season with salt and pepper. Use a hand blender to foam the soup again and serve. Place the celery and parsley puree in the middle and sprinkle with pink pepper berries

Nutrition Facts

KCAL
290 kcal

CARBS
17 g

FATS
21 g

PROTEINS
5 g