Celery and Pumpkin Puree Soup Recipe
In autumn, I often cook mashed soups, so characteristic of French cuisine.
Servings Prep Time
3 10minutes
Cook Time
40minutes
Servings Prep Time
3 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Fry the onion in a saucepan lightly in a mixture of butter and olive oil.
  2. 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.
  4. 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.
  6. 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.
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