Soup puree of broccoli, celery root and salad greens
6 servings
35 minutes
This delicate and refined broccoli, celery root, and salad greens purée soup is a true embodiment of French culinary elegance. Light, rich in vitamins, and with a velvety texture, it brings a sense of freshness and harmony of flavors. Broccoli adds a light nutty note, celery contributes subtle sweetness, while the mix of greens gives an expressive, slightly spicy touch. Historically, such cream soups emerged in France as a way to highlight the natural taste of ingredients and create a tender, warming consistency. It is perfect as a light main dish or an exquisite starter for lunch. Served with cream or goat cheese, it creates the ideal combination of creamy softness and aromatic greens. This soup is gastronomic poetry that offers a moment of true enjoyment.
1
Boil the separated broccoli florets in different pots for 5-7 minutes (submerge in boiling salted water). Do not discard the broth.
- Broccoli cabbage: 1 head
2
Boil the peeled and diced celery root (drop into boiling water, cook until soft. I took half of the root.
- Celery root: 1 piece
3
Blend and puree broccoli, celery root, spinach, arugula, and mizuna in a blender, adding a bit of broth to make it easier to blend.
- Broccoli cabbage: 1 head
- Celery root: 1 piece
- Baby spinach: 70 g
- Arugula: 1 bunch
- Mizuna: 100 g
4
Pour the obtained mass into the pot.
5
Dilute with the remaining broth to the desired consistency (I prefer a thicker version).
6
Add salt and pepper to taste.
- Salt with herbs: to taste
- Ground black pepper: to taste
7
It can be served with cream or goat cheese/feta.