Celery cream soup recipe
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4 servings 300 g of celery 2 onions 150 g of potatoes 1 piece of lemon 2 tbsp. 2 In a saucepan, fry the celery and the onion, pour in 200 ml of cream, add the zest and bring to the boil. Then pour in the stock, add the potatoes, vinegar, lemon juice, sugar, salt and pepper. Bring the soup back to the boil, reduce the heat to one-third and simmer until the potatoes and celery are tender. 3 Remove the soup from the heat, remove the lemon zest and mash until smooth and bring back to the boil.
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