Print Recipe
 Celery and Pumpkin Puree Soup Recipe
In autumn, I often cook mashed soups, so characteristic of French cuisine.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Fry the onion in a saucepan lightly in a mixture of butter and olive oil.
    Fry the onion in a saucepan lightly in a mixture of butter and olive oil.
  2. Dice the celery root.
    Dice the celery root.
  3. Also cut the pumpkin into cubes. Send the celery and pumpkin to the frying pan with the onion and fry a little.
    Also cut the pumpkin into cubes. Send the celery and pumpkin to the frying pan with the onion and fry a little.
  4. Pour in the milk, cover and simmer for 30-35 minutes on low heat, adding salt to taste.
    Pour in the milk, cover and simmer for 30-35 minutes on low heat, adding salt to taste.
  5. Meanwhile, marinate the chicken fillet in 1 tablespoon of olive oil with the addition of white wine vinegar, a mixture of Provencal herbs and salt for 10 minutes.
    Meanwhile, marinate the chicken fillet in 1 tablespoon of olive oil with the addition of white wine vinegar, a mixture of Provencal herbs and salt for 10 minutes.
  6. And fry in a hot frying pan or grill on both sides. Keep warm until serving.
    And fry in a hot frying pan or grill on both sides. Keep warm until serving.
  7. Grind the finished soup with a blender into a puree, add milk and salt. Return the soup to the pot and reheat.
    Grind the finished soup with a blender into a puree, add milk and salt. Return the soup to the pot and reheat.
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