Two-Colour Celery Soup
Two-Colour Celery Soup
Ingredients
- 2 onions, chopped
- 1/4 cup (60 ml) butter
- 8 cups (2 litres) peeled and cubed celery root
- 4 cups (1 litre) peeled and cubed potatoes
- 10 cups (2.5 litres) chicken broth
- 3/4 cup (180 ml) 35% cream
- Salt and pepper
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) butter
- 5 cups (1.25 litres) minced celery
- 2 cups (500 ml) peeled and cubed potatoes
- 5 cups (1.25 litres) chicken broth
- 2 cups (500 ml) fresh spinach
- 1/4 cup (60 ml) 35% cream
- Salt and pepper
- 1 shallot, chopped
- 1 tablespoon (15 ml) olive oil
- 4 beets, cooked, peeled and cut into a 1/4-inch (1/2-cm) dice
- Salt and pepper
- 1 tablespoon (15 ml) chopped fresh chives
Instructions
- In a large pot, soften the onions in the butter over medium heat. Add the celery root and continue cooking for 1 minute while stirring. Add the potatoes and broth. Season with salt and pepper. Bring to a boil. Cover and simmer gently until the vegetables are tender, about 20 minutes.
- Purée in a blender until smooth. Strain. Add the cream. Adjust the seasoning.
Two-Colour Celery Soup