Celery Soup

The weather is quite cold and gloomy today, one cannot do anything, so much that I didn't even want to have breakfast. For this reason, instead of a classic breakfast, I made at home multi-grain bread with poppy and celery soup I preferred. I made the right choice, so I felt much more energetic and positive.

For some reason I prefer to drink soup from a glass or mug rather than from a bowl. I feel warm while holding the warm mug, of course there is laziness instead of shaking so many spoons in the oven :)

When you think of celery, many recipes come to mind. This vegetable, which has a wide range of uses, has meat, chicken, etc. olive oilIt can be evaluated in quite different ways by making salad and stuffing. even stems to the pickles It can be used raw or boiled as a dietary aid to add flavor.

This distinguished vegetable, the benefits of which are innumerable, has not left us very pleasant impressions since our childhood. When the name is mentioned, faces crumple, all kinds of excuses are made not to cook at home and not to have it cooked, even if it is made into eskaza, it is secretly selected from the food. Here is the recipe that you will start reading now, and your spouse and children who do not like celery will eat celery without even realizing it, and even love this vegetable.

Did they not like it again, then we will continue our war in another way and feed them celery in a completely different way :)

I didn't change the taste for anything Green Apple Celery Salad soon before you, do not be afraid, even if they run away from one, they will definitely be caught by the other.

The recipe for those who want to use homemade broth can be accessed here.

Love to all….

Ingredients for Celery Soup Recipe

• 1 large celery celery
• 2 medium carrot
• 1 medium potatoes
• 1 medium onion
• 3 cloves of garlic
• 3 tablespoons oil
• 3 tablespoons of margarine
• 2 tablespoons of flour
• 2 liters of water or homemade broth
• Salt
• 1 beef bouillon (optional)

How to Make Celery Soup Recipe?

1. Peel the celery, carrot, onion, potato and garlic. Rinse in plenty of water and cut into cubes.
2. Take vegetable oil in the pan, add a pinch of salt and 1,5 liters of water to the chopped vegetables and boil them for about 20 minutes until they soften.
3. Melt the margarine in the pan, add the flour and fry it until its smell goes away. Add the roasted flour, 1 meat bouillon, to the cooked vegetables, mix well and boil for 5 more minutes.
4. While the pot is on the stove, shred the vegetables with a blender until the soup looks smooth. If the consistency is too thick for you, add half a liter of hot water and boil for 5 more minutes and serve hot.