Carrot and Celery Soup
2 servings
35 minutes
Carrot and celery soup is a delicate and aromatic dish of European cuisine that brings warmth and comfort. Its roots trace back to the traditions of simple village recipes where vegetables play a key role in nutrition. Carrots add a light sweetness to the soup, while celery provides a zesty freshness. Semolina gives it a velvety texture, and the addition of milk and eggs enhances the richness of flavor. This soup is perfect for a light lunch or dinner, warming you up in cool weather and easy to digest. Serving it with chopped herbs adds brightness and freshness. It's simple to prepare but impresses with its rich taste and health benefits.
1
Dice the carrots and celery, chop the onion. Sauté the prepared vegetables until soft in a small amount of water, add butter, salt, and then add hot water and milk.
- Carrot: 80 g
- Celeriac: 50 g
- Onion: 30 g
- Water: 0.3 l
- Butter: 50 g
- Salt: to taste
- Milk: 0.4 l
2
Bring the soup to a boil, add the toasted semolina, and cook for another 7-8 minutes, then season with eggs.
- Semolina: 40 g
- Chicken egg: 1.5 piece
3
Sprinkle with greens before serving.
- Chopped parsley: to taste
