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

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
 
 

  • 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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