Soup – Puree of Celery and Beans Recipe
A rich and bright soup on meat broth (without meat) with large beans without soaking, celery and pea sprouts is delicious and healthy, will give a sunny mood and warm you on a cold day!
Servings Prep Time
4 10minutes
Cook Time
25minutes
Servings Prep Time
4 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Necessary products.
  2. Cut onion and celery into small cubes. Fry the onion in olive oil for the first couple of minutes, then add the celery. In salted water, not boiled, put coarsely chopped potatoes. Transfer to a large saucepan a little later so that the broth warms up.
  3. When the potatoes became soft, the onion was translucent (you don’t need to fry it too much), the celery, slightly softened, poured the vegetables into boiling broth. Do not pour out the water from the boiled potatoes.
  4. While the soup is cooking, fry the bacon pieces (brisket) in a frying pan until crisp. Blot them from excess fat.
  5. Cook the soup for about 5-7 minutes.
  6. Remove from the stove, let cool slightly. Homogenize with a blender, without fanaticism. It’s nice to have a few crispy pieces of celery. Adjust the consistency of the potato “soup”.
  7. Return the soup to the fire. Add seasoning. Add salt and pepper to taste. Bring to a boil and remove. Serve with crispy bacon and garnish with parsley. If there was no need to “recycle” beef broth, the soup would be cooked in a small amount of water, and after homogenization cream would be added.
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