Cook with us this light and non-caloric soup. It is a wonderful combination of simple ingredients and the result is a soulful potato soup with parsley and celery root. Spend less time in your kitchen – and take pleasure from tasting.
- 2 potatoes
- 1 carrot
- 1 parsley root
- 1 celery root
- 1 bulb onion
- 50 g (1/10 lb) pickled corn kernels
- 50 g (1/10 lb) frozen green peas
- 1 tbsp dairy butter
- salt – to taste
- ground white pepper – to taste
- fresh parsley – to taste
- leek – to taste
Peel, wash and quarter potatoes lengthwise. Wash, peel and slice a carrot. Wash and chop leek finely.
Peel a bulb onion, celery and parsley root. Cut the vegetables finely. Toss the ingredients together and sauté them slightly until soft.
Bring water to boil, salt and pepper it. After add the potato with carrot. Stir everything and boil the soup. In 15 minutes before the end of boiling add pickled corn, green peas and the sautéed roots. Mix the ingredients and continues to cook.
Pour the soup in bowls and top with chopped parsley before serving.
Enjoy your meal!