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A quick, easy and very tasty soup
Published On: 24 Jun 2014
Heat butter in a deep pot and add celery, onion, garlic, and thyme. Season well with salt and pepper.
Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
Add the potato, carrot, stock, and milk to the pot and bring the mixture to a simmer.
Cover and cook for 20 minutes, stirring occasionally to keep the milk from forming a film, until the potato and carrot are cooked.
Purée the soup with an immersion blender or by transferring it to a food processor or blender.
Strain through a sieve, transfer back to the pot and heat before serving.
Adjust the seasoning and top with freshly ground black pepper powder and celery leaves.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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