Wednesday, November 5, 2014

Celery Soup

Serves: 6 to 8


Celery - 1 stalk
Onions - 2 small
Garlic Cloves - 4 (if you don't like the strong flavor of garlic, use 1 clove)
Butter - 1 tablespoon
Vegetable Oil - 1 teaspoon + 2 teaspoons
Peppercorns, freshly ground - 1/2 teaspoon
Salt to taste
Freshly Prepared Whey Water/Vegetable Stock - 8 cups (I used Whey water collected after preparing Paneer)

For Garnishing:

Mixed Dried Herbs Seasoning or any herb of your choice
A few Croutons (optional)

  1. Wash celery stalk thoroughly. Chop into small pieces.
  2. Chop 1 onion and garlic cloves.
  3. Heat 1 teaspoon oil in a pan.
  4. Add butter.
  5. When butter melts, add freshly ground peppercorns.
  6. Add chopped garlic cloves, saute for 2 minutes.
  7. Add chopped onions. Saute until they turn translucent.
  8. Now add chopped celery. Saute for 3 to 4 minutes.
  9. Pour 1 cup of vegetable stock/whey water and salt. Cook until celery pieces are soft and soggy. Turn off the flame and set it aside to cool down.
  10. Meanwhile, slice the other onion and brown them using 2 teaspoon oil. Keep them aside.
  11. Blend cooked celery into smooth puree. 
  12. Transfer the puree into a large pot/vessel. 
  13. Pour 7 cups of whey water/vegetable stock. Mix well and bring it to a rolling boil. Let it boil for 10 minutes on low flame.
  14. Add browned onions just before serving or use them as garnishing along with dried herbs.
  15. Serve hot with a few pieces of croutons.


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