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🍽️ Creamy Celery Soup with Fresh Pesto

328 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 400 g celeriac
• 150 g floury potatoes
• 1 tbsp butter
• 800 ml vegetable broth
• salt
• pepper
• 40 g parsley
• 80 ml sunflower oil
• 1 tbsp lemon juice
• 1 tbsp freshly grated parmesan
• 100 g crème fraîche

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Peel the celery and the potatoes.
3. 3. Cut the onion, garlic, celery, and potatoes into small cubes.
4. 4. Heat the butter in a pot.
5. 5. Add the vegetables to the hot butter.
6. 6. Sauté the vegetables over medium heat until they are soft but not brown.
7. 7. Deglaze the vegetables with the broth.
8. 8. Season the soup with salt and pepper.
9. 9. Let the soup simmer for about 20 minutes until the vegetables are cooked.
10. 10. Rinse the parsley under running water.
11. 11. Shake the parsley dry.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Place the parsley leaves in a tall container.
14. 14. Pour some oil over the parsley.
15. 15. Add the lemon juice.
16. 16. Puree the mixture with a hand blender.
17. 17. Drizzle in more oil gradually while pureeing.
18. 18. Stop adding oil when the pesto is creamy.
19. 19. Stir the Parmesan into the pesto.
20. 20. Season the pesto with salt and pepper.
21. 21. Puree the cooked soup until smooth.
22. 22. Let the soup reduce slightly to thicken it, if needed.
23. 23. Add more broth if needed to adjust the consistency.
24. 24. Stir the crème fraîche into the soup.
25. 25. Taste the soup and adjust seasoning if necessary.
26. 26. Divide the soup among the plates.
27. 27. Drizzle the pesto over the finished soup.
28. 28. Serve the soup immediately.

Nutrition per serving

• kcal: 328
• Protein: 5 g · Fett/Fat: 29 g · Carbs: 12 g