Hello, everyone!

We are trying to change our dinner habits towards eating more soups. It sound like a good idea, but it is also an interesting challenge for me to start making different types of soups. I looked through by books, and even some of the very interesting recipes still requires so many ingredients that you don’t use in everyday cooking because they cost a lot.

The same happened with the celery soup recipe, which I found at Trines food blog. Trine proposed very interesting combination of celery root and chorizo, but the list of ingredients was still a bit too much. So I decided to go with my Gods and simplify it to the level that everyone can make at home.

So here is my variation of celery root soup with chorizo for 2 persons.

Ingredients:

1. Celery root – 650 g (unpeeled or 400 g ready for use)
2. Chorizo – 40 g
3. Heavy cream (18 %) – 100 ml (or 75 ml of milk)
4. Shallot onion (or regular onion) – ca. 75 g
5. Water – 0.5 l

Step 1. Set celery root to cook

We will start with preparing vegetables for soup. First clean and cut onion into small pieces like on the pictures. Then, peel off the skin from the celery root and cut it into the cubes illustrated below. Take a casserole that fit in 1 – 1.5 l, add 1 tablespoon of vegetables oil and warm it up. Add to the casserole onion and celery cubes and fry them for 3-4 minutes and stir it all the time. Boil in the kettle 0.5 l of water and add into the casserole with vegetables. Add 1 tablespoon of salt and a bit of black pepper and let it simmer for 35 minutes at medium heat (6 out of 9).

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Step 2. Mash celery root into soup

The first picture shows how the celery root looks after simmering for 35 minutes. Now we can mash celery root into puree, and I used tool showed on the picture. When celery root looks like puree without lumps, add 100 ml of heavy cream or 75 ml of milk and keep mix it all together for another 3 minutes. You can change the consistency of the soup by changing amount of heavy cream/milk added to the puree.

The last step is to add salt, black pepper and dry thyme (I added 1/2 tsp) according to your taste and soup is ready.

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Step 3. Fry chorizo

Chorizo is a magic ingredient for me in this recipe. Celery soup itself is a bit sweet, while chorizo is salty and spicy. Slice it first and then each slice cut into smaller pieces like on the picture. Then fry it on the dry pan (without oil) at maximum heat and stirring all the time for about 2 minutes until it is crispy. Take it from the heat and keep stirring for 1 minutes because pan is hot and chorizo keeps frying.

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Step 4. Serving a soup

The last step is to put everything into the bowl. First put soup and the add chorizo and fat from the chorizo and enjoy your food.

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Enjoy your food!