Celery soup

After a week spent in a delicious location like Sicily is difficult to come back and cook something that will beat the flavours of the previous holiday. There is however something that I haven't eat so much in this last escape of mine, and this was of course soup. I've done soups before of many colors but not white. And, as I had a big celery in my fridge the idea came straight forward.
I then put my hand on a very old book from 1985, full of traditional Romanian recipes. Of course I changed it a bit (like I always do) but the result was surprisingly tastier than the expected one. I was expecting a fade taste but it wasn't like that at all.


  • 1 kg celery (root, peeled)
  • 500g potatoes (peeled)
  • 2l water ( you can add more for a more liquid soup)
  • 1 tablespoon natural vegetable stock
  • 3 tablespoons olive oil

  1. Dice the celery and potatoes.
  2. Boil the water and add the celery and potatoes.
  3. Continue to boil until the vegetables become soft and are easily smashed with a fork.
  4. Add the olive oil and vegetable stock.
  5. Continue to boil for another 5 minutes.
  6. Use a hand blender and mix all the ingredients of the soup.
  7. Serve with croutons and aromatic herbs.

Inspired from "Bucatarie Romaneasc" - I. Negrea and F. Bucsa, page 61.


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