Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

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Celery Soup (Soup Recipes)

Banu Atabay's Kereviz Corbasi
Main Page » Soup Recipes » Celery Soup


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Celery Soup



Instructions:
# Wash the celeries, decorticate and dice them. Pell the onion and dice it finely.
# Put sunflower oil into the pot and make it hot over medium heat. Then, add the celery and onion on it. Roast the mixture, until the celeries turn to transparent.
# Add 5 cups of water or broth onto the roasted vegetables. Cook the mixture, until the celeries soften totally over medium heat. (About 20-25 minutes.)
# Meanwhile, prepare the liaison of the soup. Whisk the mixture of lemon juice, flour and egg in a bowl.
# Add the liaison into the cooking soup at once and stir the soup urgently.
# Stir the soup constantly until it reaches to the boiling temperature. Then, turn the heat to low, and add salt in it. Cook it for 5 more minutes by stirring time to time.
# Add black pepper into the soup, before removing it from the stove. Fill it into service paltes and garnish with sliced parsley.


Note: Celery includes B and C vitamins, too much ferrous, iodine, manganese and phosphate.


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3 medium celeries
1 small onion
5 cups water or broth
7 tbsp sunflower oil
1 + 1/2 tsp salt
1/2 tsp black pepper

For the Liaison:
1 tbsp flour
Juice of a big lemon
1 egg

To Garnish:
2 - 3 stems of parsley