Celery cream soup

Celery and carrot cream soup - a warm hug in a bowl

In search of a dish that combines health with refined taste, celery and carrot cream soup is an excellent choice. Although celery is not everyone’s favorite, this recipe transforms the ingredient into a creamy and comforting delicacy. Besides being a perfect dish for chilly days, it is also a wonderful way to incorporate more vegetables into our diet.

The history of vegetable cream soups is rich and varied, having been prepared in various forms over time, appreciated for their versatility and nutritional properties. Celery and carrot cream soup is a modern reinterpretation of an old tradition, where seasonal vegetables are transformed into tasty and nourishing dishes.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients:
- 1 large celery
- 1 carrot
- 3 potatoes
- 1 onion
- 1/2 bell pepper
- 1 cube of butter
- 200 ml cream (optional)
- Salt to taste (or Delikat, if preferred)

Step by step for a perfect cream soup:

1. Preparing the ingredients: Start by peeling the vegetables. Dice the celery, carrot, potatoes, onion, and bell pepper into small cubes. This will help with even cooking and reduce cooking time.

2. Boiling the vegetables: In a large pot, add 1.5 liters of water and place it over medium heat. Once the water starts to boil, add the onion and bell pepper. Let them boil for 5 minutes, then add the celery, carrot, and potatoes. Boil everything for about 20 minutes, or until the vegetables are tender.

3. Pureeing the vegetables: Once the vegetables are cooked, remove the onion and bell pepper from the pot, as we do not want them included in the final texture of the soup. Use an immersion blender or a regular blender to puree the remaining vegetables. Add a bit of water from the soup in which the vegetables boiled, to achieve a smooth consistency.

4. Finalizing the soup: After obtaining a fine cream, put it back on the heat. Add the cube of butter and mix well until it melts. Season with salt to taste. If you like, you can also add cream for extra creaminess and a richer flavor. Let it boil for 5 minutes.

5. Serving: The soup is served hot, ideally alongside crispy croutons. You can make croutons at home from stale bread by cutting it into cubes and frying it in a little olive oil with a splash of garlic for added flavor.

Useful tips:
- If you prefer a stronger flavor, you can also add a chopped garlic clove along with the vegetables when boiling.
- The celery cream soup can easily be transformed into a vegan version by replacing the butter with olive oil and omitting the cream or using a plant-based alternative.
- I recommend experimenting with spices such as nutmeg or white pepper, which pair wonderfully with celery.

Frequently asked questions:
- Can I use celery of another color? Yes, white celery or celeriac can be used, but the taste will vary.
- What can I do with the leftover vegetables? You can make a vegetable salad, or add them to other dishes to avoid waste.
- How can I store the soup? The soup can be stored in the refrigerator for 3-4 days in an airtight container. You can freeze it, but it is recommended not to add cream before freezing.

This celery and carrot cream soup is not only a simple and quick recipe, but it is also an excellent source of vitamins and minerals, thanks to the vegetables used. Rich in fiber, it can aid digestion and support intestinal health. With a low calorie count, it is ideal for a balanced diet.

I conclude with a personal note: this soup has quickly become a favorite in my home, even for those who do not particularly love celery. Its delicate taste, combined with the creamy texture, makes it a perfect dish for a quiet dinner or a comforting lunch. Perhaps you will also discover that sometimes the most surprising combinations can become your favorites!