Celery soup with parsley
Starter - Australia
You'll need:
500 g | diced celery |
1 | diced apple |
1 | diced onion |
1 tablespoon | butter |
1 L | chicken stock |
Salt and pepper | |
1 bunch | parsley |
1 | finely diced shallot |
50 g | hazelnuts |
4 tablespoons | water |
1/4 L | cream |
2 leaves | gelatine, soaked in cold water |
Salt and pepper |
Our tip
If any of the parsley purée remains, it makes an excellent ingredient for a poultry or fish salad next day.
Preparation
-
Step 1
Melt the butter in a saucepan and add the diced celery and apple. Heat for 10 minutes while stirring, add the stock and continue heating until cooked.
-
Step 2
Mix in a blender and season with salt and pepper.
-
Step 3
Blend the parsley, shallot, hazelnuts and water in a blender, add the cream and blend again. Season with salt and pepper and place in a bowl.
-
Step 4
Squeeze out the gelatine leaves and dissolve in 2 tablespoons of hot water.
-
Step 5
Mix into the contents of the bowl and allow to cool for 2-3 hours.
-
Step 6
Serve the soup with the sliced parsley purée on top.
-
Step 7
The soup can also be served lukewarm or even cold.