Cream Of Celery Soup

by MalaShenoy
A quick, easy and very tasty soup
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 15 minutes
Servings
people
Ingredients
  • Butter - 1 tsp
  • Chopped celery, stalks and tops - 3 sticks
  • Onion(medium, Chopped) - 1 nos
  • Carrot(Chopped) - 1 nos
  • garlic - 3 to
  • Fresh thyme - 1 tsp
  • Peeled and cubed potato - 1 nos
  • Vegetables(or maggi stock cubes 3 nos) - 2 cup
  • Milk - 1 cup
  • Salt and Pepper(few) -
Cuisine North Indian
Prep Time 15 minutes
Servings
people
Ingredients
  • Butter - 1 tsp
  • Chopped celery, stalks and tops - 3 sticks
  • Onion(medium, Chopped) - 1 nos
  • Carrot(Chopped) - 1 nos
  • garlic - 3 to
  • Fresh thyme - 1 tsp
  • Peeled and cubed potato - 1 nos
  • Vegetables(or maggi stock cubes 3 nos) - 2 cup
  • Milk - 1 cup
  • Salt and Pepper(few) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat butter in a deep pot and add celery, onion, garlic, and thyme. Season well with salt and pepper.
  2. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
  3. Add the potato, carrot, stock, and milk to the pot and bring the mixture to a simmer.
  4. Cover and cook for 20 minutes, stirring occasionally to keep the milk from forming a film, until the potato and carrot are cooked.
  5. Purée the soup with an immersion blender or by transferring it to a food processor or blender.
  6. Strain through a sieve, transfer back to the pot and heat before serving.
  7. Adjust the seasoning and top with freshly ground black pepper powder and celery leaves.
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