Cream soup of celery and pumpkin
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This fall, I often cook soups, so characteristic of French cuisine. They warm and fill the house with warmth. And give the ease. Cook with pleasure!
Ingredients for Cream soup of celery and pumpkin
- Pumpkin - 200 g
- Celery root - 100 g
- Onion - 70 g
- Milk - 150 ml
- Salt - to taste
- Chicken fillet - 50 g
- Olive oil - 3 tbsp.
- A mixture of spices - 1/2 tsp.
- Black pepper - to taste
- Butter - 20 g
- Vinegar - 1 tsp.
- Pumpkin
- Celery root
- Onion
- Milk
- Salt
- Chicken fillet
- Olive oil
- A mixture of spices
- Black pepper
- Butter
- Vinegar
Step by step instruction of cooking Cream soup of celery and pumpkin
Шаг 1
Onion and in a saucepan slightly, then in a mixture of butter and olive oil
Шаг 2
Diced celeriac
Шаг 3
Pumpkin cut into cubes.
Celery and pumpkin to send a pan to the onions and fry a little
Шаг 4
Pour in the milk, cover and simmer over low heat for 30-35 minutes, adding salt to taste
Шаг 5
Meanwhile, the chicken fillet marinated in 1 tbsp olive oil with white wine vinegar, mix of Provencal herbs and salt for 10 minutes
Шаг 6
And fry in a hot pan or grill on both sides. Keep warm before serving
Шаг 7
Cut into small pieces
Шаг 8
Ready soup to turn blender into a puree, add milk and salt. Back in saucepan and reheat.
Pour into bowls, garnish with chicken pieces and parsley leaves. Optional - sprinkle a few drops of olive oil