Celery soup - 90 cooking recipes

How to prepare the root for cooking? Rinse, cut off the top layer, chop finely, preferably using a grater, fry in a frying pan with butter along with onions and carrots until soft. If you use leaves and petioles, then just rinse and cut with a knife. Celery is a component of the roast. For dietary nutrition, vegetables are not sauteed; in this case, the chopped product is thrown into the pan when the mixture has already boiled - in order to preserve the beneficial substances as much as possible. And the leaves are used instead of greens, thrown into the broth at the very end. Otherwise, celery soup recipes are a matter of taste and imagination. Both roots and stems can be combined with any ingredients for a soup set: meat, mushrooms, tomatoes, cream, eggs, potatoes, seafood, fish, white wine and various spices. When going to the market or supermarket, it is better to buy roots - they last longer, they can be dried or frozen. It is advisable to buy a portion of cuttings at a time. Half a kilo is enough for a pot of soup. If there is a need to store the stems in the refrigerator, then you need to transfer them to a deep bowl, fill with cold water and cover the container with a lid or foil.