Thick soup with vegetables and beef
2020-08-13 / test@t
Celery soup with spruce oil
Celery is a very healthy vegetable, and you can add all of its parts to dishes. Celery root and stems are considered nutritious diet foods. And if you regularly use this product, strong immunity is guaranteed.
Ingredients
- 1 kg celery tuber
- 1 liter of soy milk
- 25 ml vegetable oil
- 5 g of salt
- 1 g black pepper
- 100 g dill
- 300 ml vegetable oil
- 10 g spruce needles
- 20 g of salt
STEP-BY-STEP COOKING RECIPE
Step 1
For spruce oil, blanch the dill in boiling water, 30 sec. Place in a strainer and quickly transfer to ice water. Cool completely. Transfer to a colander.
Step 2
Cut the needles from the spruce branch, 2 mm back from the stem, otherwise the needles will taste bitter.
Step 3
Transfer the dill, chilled vegetable oil, salt, and pine needles to a blender bowl. Grind until smooth. Pour the mixture into cheesecloth or a towel. Tie into a loose pouch. Hang over a large bowl. Leave on for 12 hours. Do not shake or stir the butter in a bowl or it will cloudy.
Step 4
Peel the celery. For a burnt root, burn half over an open fire until a uniform black color. Cut carefully into 4 pieces. Cut into slices 1 mm thick with a vegetable slicer.
Step 5
For the baked root, cut the remaining celery into 1 cm cubes. Toss with salt, pepper and vegetable oil. Transfer to a baking sheet lined with baking paper. Bake in the oven, stirring occasionally, at 200 ° C until golden brown, 2-3 hours.
Step 6
Toss the baked celery in a saucepan with soy milk. Cook until tender, 5 minutes. Remove the saucepan from heat. Grind the celery with a blender until smooth. Rub through a sieve. Return to saucepan. Season with salt and pepper. Bring to a boil. Measure out 1L of soup.
Step 7
Pour the spruce oil into the soup bowls. Place the burnt celery slices tightly on top of each other, giving the shape of a bud. Pour the soup heated over low heat into a plate so that the celery bud opens beautifully.
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