Celery soup with grilled walnuts Recipe

THERE’S NOTHING LIKE A HOMEMADE, LOW-CAL SOUP TO WARM YOU UP! SO FILL YOUR CUPBOARDS WITH LE PARFAIT SUPER JARS, OF COURSE! FOR A GOURMET TOUCH, SERVE WITH A FEW GRILLED WALNUTS. YUMMY!


Difficulty
level

Users
rating

Preparation
time

1h
Heat treatment time
1h


Celery soup with grilled walnuts

Ingredients list

1 large celery root

4 carrots

1 onion, sliced

1 clove of garlic

1 laurel leaf

1 thyme sprig

Olive oil

Salt and pepper

To serve:

100 g shelled walnuts

Number of servings

4-6

Jar suggestion

Le Parfait Super Jars
All products


Preparation

  1. Clean and peel the celery root and carrots, then cut into small pieces.
  2. Cook the onion and garlic in olive oil for 5 minutes. Add the vegetables. Cook for a few more minutes.
  3. Cover in water and add the laurel leaf and sprig of thyme. Salt and pepper. Cook for around 30 minutes on a low boil.
  4. Remove the laurel leaf and thyme. Blend the entire mixture with a hand blender.
  5. Immediately fill your Le Parfait Super jars up to 2 cm from the rim, close and sterilise for 1 hour at 100°C.

Tip: When serving, grill walnuts in a pan (with no oil), then smash them into large pieces. Add them to your soup before heating it.


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