Sahne Sellerie Suppe
Diese Selleriesuppe wird mit geröstetem Baguette und Sellerieblättern garniert.
Quelle: Martha Stewart Living, Dezember 2005
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Die Suppe kann gekühlt werden, bedeckt, bis zu 2 Tage.
Jorge
26.04.2023 @ 22:51
This celery soup is garnished with toasted baguette and celery leaves. Source: Martha Stewart Living, December 2005. 8 servings. Ingredients: 1/2 cup (1 stick) unsalted butter, 10 light green inner ribs celery, roughly chopped (about 3 1/2 cups), 1/3 cup roughly chopped shallots, 1 small russet potato (about 6 ounces), peeled and cut into 1/2-inch cubes, coarse salt, 6 cups homemade or low-sodium store-bought chicken broth, 1/4 teaspoon plus a pinch freshly grated nutmeg, 1/4 cup heavy cream, or to taste, very thin baguette, toasted, pale green celery leaves for garnish. Directions: 1. Melt butter in a large pot over medium heat. Add celery, shallots, potatoes, and a pinch of salt. Partially cover; cook, stirring often, until vegetables are soft but not browned, about 15 minutes. 2. Add broth; bring to a boil. Reduce heat to low; cover and simmer 30 minutes. Stir in nutmeg. Let cool. 3. Puree soup in batches in a blender or food processor until completely smooth. Pour through a fine-mesh sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. Return soup to pot; stir and season with salt. Heat soup over medium heat (do not boil) just before serving. Stir in cream and serve with baguette slices; garnish with celery leaves. Cooks Notes: The soup can be chilled, covered, for up to 2 days.