What are the best tips for making Celeria soup?
Ceryiac is usually considered to be very nasty vegetables. It is usually a baseball root with brownish green skin and a tangle of pale roots at one end. The root of celery, a relative of the famous celery stem, is aromatic and nutritious. For this reason, the French often use it in a mixture called Celerical Soup. In the production of this fragrant, cream soups, chefs must have patience. Ceryiac must be properly prepared and slowly cooked for the best results.
unprepared cerying is usually unsuitable for cooking. It cannot be used whole and the chef must usually rinse the root in cold water, gently squeeze any dirt and most of the roots and outer coating. Then the root will still be brown and hard from the outside. The chef should use a vegetable step or a very sharp fuel knife to cut off and destroy this outer bark.
The final result should be fists, a light green ball that the chef should cut in half. Celeiac Root has a soft, mashing center that can be chosenis a spoon. This center usually does not add flavor or nutrition to a celery soup recipe. After peeling and half, the cook can chop the root into pieces of coins size, along with any other vegetables he wants to add to the soup. Sloloite, carrots, garlic, pores and potatoes are traditionally used vegetables. Adventure chefs can also try to add sweet apples and pears to the mixture.
This chopped vegetable base for cerying soup must be cooked and softened. This is usually done at the bottom of a large soup pot with a spoon or two butter or oil. The chef should be the pan of the visa and let the vegetables boil at medium -low heat for up to 15 minutes, or until they are easily pierced with a fork. Cooking sometimes suffers from patience, because larger and heavier vegetarian pieces last longer than soften than small. Another five to osmk softening of everything can be required minutes.
6 toThe stock river is traditional, but beef supplies are also sometimes used, while vegetarians and vegans can use vegetable stock. The soup should be covered and left to boil on low heat until the liquid is hot. At this point, the chef can use a submersible blender to mix the soup to the cream mixture or add it to the kitchen robot at doses. After mixing, cerying soup is almost finished. To increase the soup, many chefs add a few splashing milk, cream or non -dairy product such as clumsy soy milk. For decoration, many chefs add crispy crumbling bacon, fresh leaves of parsley or cheese to the center of each serving bowl.