Soups & Stewsciaoflorentina
Celery Root Arugula Soup Recipe
Celery Root Arugula Soup Recipe , smooth, creamy, healthy and extra flavorful celery and arugula soup with crispy toasted panko bread crumbs.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
- skillet
- bowl
📝 Preparation Steps
1
In a heavy bottom stock pot heat up the olive oil and sauté the onion with a pinch of salt until translucent. Add the carrot, celery root and stalks and sauté everything together until the vegetables start to soften, about ⏱️ 10 minutes. Add the potato and bay leaves, cover with the water and bring to a gentle simmer. Cook on low flame until the potatoes are cooked through, about ⏱️ 10 minutes. Remove the soup from heat, discard the bay leaf, and add the arugula. Stir until wilted.
medium potato (diced)1
2
Using a hand held blender puree the soup until smooth. Adjust seasonings to your taste with the sea salt.
3
In a small skillet heat up the butter and add the panko bread crumbs. Stir and toast together on small flame until golden.
4
Ladle the celery soup into bowls and serve with a dollop of creme fresh, a drizzle of extra virgin olive oil and a good sprinkling of the crispy bread crumbs. Garnish with a few flakes of volcanic sea salt or any kind of coarse sea salt flakes.
extra virgin olive oil3 tbsp
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