Celery and Potato Soup
8 servings
105 minutes
Celery and potato soup is a delicate and aromatic dish of French cuisine that warms the soul. Historically, it traces back to traditional village recipes using simple yet nutritious ingredients. Celery adds a fresh herbal note to the soup, while potatoes make it soft and hearty. It is made with veal shanks, giving the broth a rich flavor and silky texture. It's pleasant to enjoy on cold days and pairs well with crispy baguette and light white wine. Topped with fresh parsley, this soup becomes not just a meal but a true gastronomic delight that offers comfort and warmth.
1
Wash the celery stalks and cut them into 5 cm pieces. Finely chop the onion and peel and cut the potato into pieces.
- Celery leaves: 2 bunchs
- Onion: 3 heads
- Potato: 750 g
2
Heat oil in a large pot, add celery and onion, and cook on low heat, stirring, for 10 minutes until the vegetables are soft. Add potatoes, veal shanks, and 2.5 liters of water. Bring to a boil, then reduce heat and let simmer for 1 hour.
- Olive oil: 4 tablespoons
- Celery leaves: 2 bunchs
- Onion: 3 heads
- Potato: 750 g
- Veal leg (knuckle): 2 pieces
3
Remove from heat and let it cool slightly. Remove the legs and blend the soup in parts using a blender. Return the soup to a clean pot, season with salt to taste. Then reheat if necessary. Pour into a soup bowl and sprinkle with roughly chopped parsley.
- Salt: to taste
- Parsley: 3 stems
