Celery-pea cream with fennel
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ingredients
1 pk smaller fennel 300 g green peas (frozen or fresh, NOT sterilized or dried) 300 g celery 2 pk shallots 2 cloves garlic pk fennel sprig pk black chili salt 3 tbsp coconut oil
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If we don’t feel like making a second meal for lunch, step up the soup. The thick cream will satiate and warm. We had celery at home, we always have a whole bunch of frozen peas. Oh, and we got fennel, I’d have eaten it anyway as a vegetarian instead of a bouquet, so at least let me taste it. Besides the fact that this soup cooks up very quickly and is half “raw”, its nutrient content is undeniable. Iron, calcium, vitamins.
The celery is especially suitable for men, mothers breastfeeding their children will praise the fennel for its support in milk production. Make this soup – cream, it tastes good even for the little ones. If you are breastfeeding, do not substitute celery for parsley in this soup, it, on the contrary, inhibits the production of breast milk in larger quantities.
I do not put flour in soups to thicken them unnecessarily, or even just “peas”, because everything can be thickened by itself – the Vegetable Recipes used.
1.
Fry chopped shallots in coconut fat. Add chopped fennel and celery, lightly fry and cover with water.
2.
Let the boiling water boil for about 10 minutes and whisk together, adding the defrosted peas and garlic. Blend only the Vegetable Recipes until smooth, strain the water before blending.
3.
After blending, you can dilute the remaining water by stirring, or add more hot water from the kettle. Garnish with peas, fennel sprigs and black lava salt on a plate. We topped ours with croutons made from homemade sourdough bread.