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Thursday, 28 August 2014

Celery Soup

           Not much is heard about this hearty and healthy soup. But it simply tastes delicious. Depending on the availability, cream can also be used to increase the flavour. But if you are calorie conscious, it can easily be avoided. 

          I have used oats to thicken it, but you can go ahead and try out with potatoes or plain atta (wheat flour) too. Another variation, it can also be prepared with milk. In that case, reduce the quantity of stock to 3:2.


  • 3-4 stalks of celery, chopped
  • 1 big onion, chopped
  • 3-4 garlic cloves, chopped
  • 3-4 cups chicken stock / water
  • 1 tbsp. oats
  • 2 bay leaves
  • 1" cinnamon stick
  • salt and pepper to taste
  • 1 tsp. olive oil
  • 1 tsp. butter (opt)
  • celery leaves to ganish

          Heat oil in a pan and temper with bay leaves and cinnamon. Then add the garlic cloves and saute till it changes colour. Now add the onion and celery and fry till translucent. Switch off the flame.

          Add the oats, salt and pepper and pressure cook in 3-4 cups of chicken stock / plain water for 3 whistles. When cool, discard the bay leaves and cinnamon and blend in the mixie.

          Add  more water accordingly if you desire a thin consistency. Serve, garnished with butter and celery leaves.



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