Wednesday, May 25, 2011

Cream of celery soup to nuts

Serves: 4 people Difficulty ': Easy Preparation time: 45 minutes INGREDIENTS 500g. celery root 2 stalks of celery 1 carrot 1 onion 1 clove garlic 1 tablespoon extra virgin olive oil 1.5 liter. vegetable broth 1 bay leaf 100g. Walnut PROCEEDINGS -------------------------- Peel and chop the onion. Peel the garlic and cut into quarters.

Clean and peel the celeriac, then chop coarsely. Peel the celery and cut it into pieces big enough. Scrape the carrots and cut into small pieces. In a nonstick saucepan heat the oil and let fry the garlic with the minced onion. Add the celery and cook over high heat for 5 minutes, stirring constantly.

Add the celery and carrots into small pieces, stir and continue cooking for another 8 minutes. Add the broth, water and bay leaf. Bring to a boil, cover and cook for about 20 minutes on low heat. Grossly chopped walnuts, and cooked, add your own goal 'to the soup. Pass the soup to the mixer until a smooth puree and homogeneous.

Put the soup on low heat and cook for 5 minutes. Pour the cream into individual bowls, garnish each bowl with the walnuts bound by and serve.

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