In Norway week 8 is a public holiday across the country. I am a teacher, so that fortunately means that I have one week off. I decided to go for a few days to Budapest, primarely searching for good food and treat myself with a spa.
Budapest is a great city with a huge history. Among the grand buildings you’ll find many great places to eat. And I found, of course, a great idea for a soup recipe.
I always wish I had the guts to ask if I could come in to the kitchen and talk to the chef about how he/she had prepped the dish. I guess one day, I will have the courage.
Well, even though my courage did not do its magic, it did not stop me from creating my very own version of celery soup. And I am so proud and happy with the result!
So, get a cutting board, a sharp knife, a casserole and handblender. And make sure you have the ingredients below:
. 10-12 long celery sticks.
. 1 large yellow onion
. 3 cloves of garlic
. 1 Tbls of neutral oil
. 7 dl of water with 1 chicken buillon cube.
. 6 small potatoes or 3 large.
. 1 can of cocnut milk(light) 400 grams.
. 300 grams of tomato juice or finely diced tomatoes.
How to make the soup:
. Chop the celery sticks, finely chop the onion and the 3 cloves of garlic. Pour it in to the casserole, add a table spoon of neutral oil(I use raps), and cook until tender on medium heat.
. Pour 7 dl og water and buillon cube, and bring to a boil.
. Chop and peal potatoes in to small dices. Add to the boiling water and let it simmer for 15 minutes.
. Take the casserole away from the heat, and use your handblender to make a smooth and lumpfree puré.
. Put it back on the stove on medium heat and blend in the coconutmilk. Stir it gently in.
. Add the tomatojuice and stir.
. In the end you season it with salt.
Celery soup is simply souperb!