Broccoli and Celery Stem Soup
A fresh vegetable soup featuring broccoli florets and celery stems from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g broccoli florets
- 200 g celery stalks
- 250 g waxy potatoes
- 1 onion
- 200 g Jerusalem artichoke
- Salt
- 2 tbsp butter
- Pepper (freshly ground)
- 100 ml heavy cream
- Nutmeg (freshly grated)
Instructions
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1.
Wash, trim the vegetables; cut the broccoli into small florets and slice the celery stalks diagonally into 1 cm wide pieces.
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2.
Peel, wash, and dice the potatoes, onion, and Jerusalem artichoke into small cubes.
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3.
Blanch the broccoli and celery in 700 ml boiling salted water for 6-8 minutes, drain, reserve the broth, shock the vegetables in cold water, and let them dry well.
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4.
In a pot melt the butter and sauté the onion until translucent. Add the vegetable cubes, cook briefly, then pour in the reserved broth. Season with salt and pepper, and simmer over medium heat for about 15 minutes.
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5.
Blend the soup, stir in the cream, season to taste with salt, pepper, and nutmeg, fold in the broccoli and celery, and serve plated in deep bowls.
