Monthly Archives: July 2011

Description:

Healthy vegetable soup, great for summer Months!

Details:

Prep Time : 20min
Cook Time : 20min
Ready Time : 40
Servings : 6 Bowl

Ingredients:

2 Celery Root ( peeled and sliced into small cubes)

6-7 small size carrots ( peeled and cut into small strips)

1 small Onion ( peeled and chopped)

2 Small Potatoes ( peeled and cut into small pieces)

4-5 cups of Chicken Stock

1/4 cup of Heavy cream ( or if  you are on Diet use light milk instead)

Salt and Pepper to taste

2 tbsp of butter

for garnishing:

4 slices of French Bread( cut into small pieces )

2-3 leafs fresh Basil (chopped)

Step 1:

First melt the butter and saute the onions on a deep bowl.

Step 2:

Peel carrots and cut them into small pieces.

Step 3:

Peel the Celery Root and cut it into cubes.

Step 4:

Peel the potatoes and slice them into small pieces.  Place all the cut vegetables into the pot with the sauteed onions.

Step 5:

Add the Chicken Stock to the vegetable mix and boil in low-medium heat until the vegetables are melting approximately for 20-25 min.

Step 6:

Add the cream into the mixture and blend with a blender until it becomes creamy.

Step 7:

After mixing with the cream add salt and peper to taste into the soup mixture and boil for few more minutes.

Step 8:

Prepare the bread slices and drizzle with olive oil. Place them on a flat tray and broil for few minutes until they are golden color. Meanwhile clean and chopp basil to garnish.

Step 9:

Place the soup on a small bowl. Decorate with bread croutons and basil slices last.

 

Bon Appetite!