MOst of the Soup I do in an attempt to deal with my excessive protection in stores, and it is a need to arrange the vegetable shelf with analog or leek. A state of waste does not, you don’t want instead of highlighting vegetables in the season. The results can be good or less, depending on the number of turnip and the Swedish I try to get rid of it as well. This week, the soup simply made to celebrate the wonderful celery head.
I carried it home with my shopping, celery leaf pillars of the leaves of my bag. The soup was good, using the entire head, or at least those legs that I did not tear and hit at the moment when it arrived at home. It was similar or empty vegetables that cultivated them and sweeten them with sour cream and potatoes.
For all the large flavoring soup, with its spices and hot pepper notes, this is with its silent tones in the color of the winter sky, and it appears that the quality of “there,”, and the Feelod worker who can only come from potatoes, is well suited today. There is often a manifestation of disbelief when the celery is included among my favorite vegetables, but it is. Radedly is its mineral notes that have been mitigated by cooking to the extent that enthusiastic celery rejects this soup and asks for more.
As an accompaniment, there were potatoes the size of the coins, to eat side by side. Very good, I made a second batch of Crumpeet, which we ate with the nest of the cabbage and a spoon of sour cream. The mixture was, although there was a butter of eggs stirred for its inspection, and kept fine in the refrigerator overnight and we enjoyed it the next day with slices of gravity, mustard and dill.
Celery soup with thyme and parsley
A very satisfactory soup that you can keep it slightly rough or mixed with a soft Boris as you like. I would like to leave a few pieces of non -wet celery there. Sugged 6. Ready in one hour
potato 1, large
celery 1 large head (about 800 g)
Obesity 60g
Thyme 1 teaspoon
Spring onion 6
parsley 10 dense branches
Vegetables, chicken or water 1.5 liters
sour cream 150 ml
Rub, then cut the potatoes almost.
Remove 6 tufts of dense celery leaves and set aside later.
Truth the end of the root and any dry end of the celery legs and ignore. Almost cuts the ribs and papers attached. Melt the butter in a deep saucepan over a moderate heat, stir in potatoes and celery and partially cover the pan with a cover. You need to soften and elites very light, but not for brown.
Stir thyme leaves in celery with generous grinding of black pepper. Almost cut the spring onion and parsley, and add to the celery. Keep cooking for 10 minutes until everything is soft.
Pour in stock or water, then boil. Reducing heat, partially cover the pan with a cover, and leave it on low heat for 25 minutes. Correct the spices with salt, remove it from the heat and stir in the sour cream, then eat with the pancakes below.
Potato pies
You can make these thin pancakes with any potatoes that you may have to deliver, but I have the best results using large white potatoes. Once boiled or steamed and drain, leave it for 5 minutes to allow steam to escape. Crush them with a vegetable clown, or better than that, which is the potato ray, while making sure they are still warm – it will be easier to deal with it in this way. Serve with smoked salmon or cabbage pickled. Make 12 large pies, serve 4. ready in one hour
potato 750 g, large and exhausting
egg 4
Milk 150 ml
parsley 3 tablespoons, chopped
Spring onion 4
Double cream 4 tablespoons
Normal flour 150g
For cooking:
olive oil 3 tablespoons
Obesity Large handle
Peel the potatoes and cut them into large pieces, as they do with roasting. Boil the potatoes until they move in deep and salted water in a large to large saucepan – about 20 minutes, depending on diversity. When you are soft to the point of a knife, it is drained in a colander or a shell with a fork or, as I think, it is better to pay through potato feathers. Let the mash cool down a little.
Separate the eggs, and put the eggs in a large bowl enough to overcome them. Mix the yolk together shortly with a fork. Season the potatoes with salt and black pepper – be generous. Spring onion slice accurately.
Heat the milk in a small skillet, and when it approaches the boiling, it is raised from the heat and stirred in the potatoes. Busy in parsley, chopped spring onion, egg yolk, cream and flour. Make sure not to excessive. The mixture should be soft enough to fall from the spoon with a gentle vibration (if it is very running, move in a little more flour).
Heat the oil in a shallow frying pan and add the butter. Put 3 tablespoons (use a tablespoon of the kitchen around the size of a tablespoon of the mixture in the hot fat, almost each of the size of the biscuit of the digestive system. The bottom is golden, then remove it from the pan, put it on a warm dish, or the best in everything, wrapped in a tea towel in the wicker Basker to keep it warm.
Continue until the whole mixture is used, and the oil and butter are replaced if necessary. Serve potato cakes with soup.
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