10 January, 2018
Vegetable cream soup with croutonsPosted in : Soups on by : root
Vegetable soups are healthy, they are rich in vitamins and nutrients. Pureed soups are not so long ago began to appear on our table, but many of them loved. Watch how to make vegetable cream soup with croutons.
Description of preparation:
Vegetable cream soup made from celery, is a popular dish in German and Austrian cuisine. Since the celery is a strong flavor, and the soup turns out with a unique taste. Potatoes and onions adds a sweet touch, and green onions – fresh. It is economical and low calorie soup, easy to prepare.
- Celery — 160 Grams
- Potatoes — 50 Grams
- Onions — 1/2 Pieces
- Vegetable broth — to taste (or water)
- Olive oil — 1 teaspoon
- Cream — 1 teaspoon of (low fat)
- Nutmeg — 1 Pinch (ground)
- Black pepper — to taste (ground)
- Salt — to taste
- Green onion — to taste (for filing)
- Croutons — to taste (for filing)
Number of servings: 2
How to prepare “Vegetable cream soup with croutons”
All vegetables, peel, wash under running water. Onions cut into small cubes.
In a saucepan, pour olive oil, saute the onions on low heat, adding a few minutes 1/2 ladle of vegetable broth or water.
Celery root and potatoes cut into cubes.
To the onion add the celery and potatoes.
Stir, salt to taste, pour a few ladles of vegetable stock or water to cover vegetables.
Bring to a boil and cook on medium heat for about 15 minutes.
Soft, cooked vegetables turn into a puree with an immersion blender, adding broth or water if necessary. Add the nutmeg, pepper and, if necessary, a pinch of salt.
Add the cream.
Whip the cream again. Optionally return it to the pan and heat.
Give vegetable soup a La carte, sprinkle with finely chopped green onion and croutons of bread toasted in the oven for several minutes. Bon appetit!