Cream of potato soup with celery

Cream-of-potato-soup-with-celery

Friends! You know that soups are very useful: they are lightweight, quick to ripen in the cold season, quickly absorbed by the body.

The chicken broth has substances that facilitate the patient’s condition colds.

While the first dish is always less calories than steamed or fried, the nutritional value is not inferior to them. Moreover, entrees for those who wants to get rid of extra pounds.

Cream of potato soup with celery

Cream of potato soup with celery

Products:

Potatoes — 3-4 PCs.
Salt and ground black pepper — to taste
Onion — 1 PC.
Fatty cream — half a Cup
Celery — 3-4 PCs.
Chicken or vegetable broth — 4-5 cups
Stalks green onions — 2 PCs.
Celery root — 1/2 PC.
Garlic cloves — 2 PCs.

Preparation:

Clean and prepare all the necessary ingredients for the soup, cut the light parts of the leeks

Prepare the ingredients for the soup

It is best to chop the leeks, rinse it in cold running water and drain all the remaining water through a colander

slice the leeks

Peel the celery root and cut it into small cubes

Peel the celery root

Fry in oil the garlic, onions and leeks, season with salt and pepper. Fry on medium heat for 8-10 minutes under a lid until Golden color.Three minutes from the beginning of the cooking add the celery root.

Fry in oil the garlic, onions and leeks

Now add potato cubes, pour in the broth. Cover with a lid and bring to the boil. Cook for 15 minutes until the vegetables are soft.

Now add the diced potatoes, pour the broth

Put the soup in a food processor and whisk until it forms a puree. Pour into a saucepan and add the cream.

Put the soup in a food processor and whisk

Bon appetit!

My recipes

Cream of potato soup with celery

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