Stalk Celery Soup

Most celery soups are made from knob celery. I had a bunch of stalk celery, so I created this soup as a quick lunch. Add croutons as a topic if you don’t have any chanterelles. But I must say the chanterelles make it somehow special.

Celery soup with chanterelle topping

Anne / Mondomio

A quick and nice soup for late summer and autumn

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Prep Time 10 mins

Cook Time 10 mins

Course Appetizer, Lunch, soup

Servings 2

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 bunch stalk celery
• 1 potato
• 2 cups vegetable broth
• 1 onion
• 1 Tbsp olive oil
• 1/2 cup vegan cream or cashews
• salt and pepper

Topping

• 1 cup chanterelles
• 1 onion
• 1 Tbsp olive oil
• salt and pepper

Instructions

 

Topping

• Clean the chanterelles with a brush and cut them in pieces. Chop the onion.
• Cut off the green part of the celery and cut it in very fine strips.
• Heat a pan with 1 tablespoon of olive oil and sauté the onion and the chanterelles until cooked and nicely browned. About 5 minutes before the end add the celery green.
• Season with salt and pepper and set aside.

Soup

• Chop the onion and the celery stalks. Peel the potato and cut it in chunks.
• Heat a skillet with olive oil. Sautè the vegetables.
• If you use cashew nuts instead of vegan cream, cook them with the rest of the vegetables.
• Add vegetable broth and let cook for 10 minutes. Add the cream (if you didn't use cashew).
• Puree with the hand blender, season with salt and pepper.
• Serve in a bowl decorated with the chanterelle topping.

Keyword stalk celery, vegan celery soup

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