Leek and Celery Soup
Description
Perfect for lunch. The soup is simple to prepare and delicious. Serve it hot at the table. You can garnish it with sautéed cauliflower, croutons, or any fresh herbs you like. You can even use frozen cauliflower, lightly blanched. Serve the soup hot.
Instructions
- 1
Step 1
1. Peel the celery root and cut it into small cubes. Cut the cauliflower into 4 parts. Place 3 of the 4 parts onto a baking sheet and roast at 180 degrees.
- 2
Step 2
2. Dice the onion, finely chop the leek and garlic. Heat a saucepan with butter, add garlic, onion, and leek, sauté until soft.
- 3
Step 3
3. Add celery to the pot and cook for another 5-7 minutes.
- 4
Step 4
4. When the cabbage has already browned in the oven, transfer it to a pot, pour in water or vegetable broth to cover the vegetables. Cover the pot with a lid and simmer for about 10 minutes.
- 5
Step 5
5. Use a blender to puree the soup, then add a little more onion, nutmeg, and salt to taste.
- 6
Step 6
6. Slice the remaining cauliflower into pieces, drizzle with olive oil, and place in the oven. Bake until golden brown.
- 7
Step 7
7. Ladle the soup into bowls, garnish with fried cabbage, and serve.