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Celery-leek soup with yogurt

Celery-leek soup with yogurt

    

Thick creamy soup full of healthy vegetables. Serve drizzled with pumpkin oil.

recipe,photo-recipe,leek,celery,white yogurt,Vegetable soup,,Gluten-Free,Seasonal recipes

Vegetable soup

Cook

No. of servings

6

Ready in

40 min.

Difficulty

medium

 

 

Recipe

1. 

celery 10.5 oz (300 g)  carrots 7 oz (200 g)

Peel the celery and carrots and grate them into coarse noodles.

2. 

olive oil 1.25 tbsp (20 ml)  salt 1 tsp  water 2.1 cup (500 ml)

Fry the vegetables in oil in a pot. Add water, salt and simmer for 10 minutes.

3. 

leek 1.3 lb (600 g)  water 2.1 cup (500 ml)

Add cleaned, washed and chopped leeks. Add water, mix and cook everything together for another 10 minutes under the cover.

4. 

semi skimmed milk 1,5% 1.1 cup (250 ml)

Finely mix the cooked vegetables and add milk.

5. 

white yogurt 1.1 lb (500 g)  semi skimmed milk 1,5% 1.1 cup (250 ml)  corn starch 0.75 oz (20 g)

Mix cornstarch in yogurt and milk. Add 2 ladles of soup to the mixture and mix well.

6. 

Immediately pour the mixture into the soup in the pot, stir and boil.

7. 

ground black pepper 0.5 tsp  ground nutmeg 0.25 tsp  salt

Finally, season the soup with pepper and nutmeg. Salt.

Bon appetit!

Ingredients

carrots7oz200grams
celery10.5oz300grams
corn starch0.75oz20grams
ground black pepper0.5tsp½teaspoon
ground nutmeg0.25tsp¼teaspoon
leek1.3lb600grams
olive oil1.25tbsp20milliliters
salt1tsp1teaspoon
salt-
semi skimmed milk 1,5%2.1cup500milliliters
water1.05quart1000milliliters
white yogurt1.1lb500grams

 

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