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
A quick and nice soup for late summer and autumn
Ingredients
- 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.
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