Time: 45 min.
Complexity: easily
Servings: 4

Autumn cold soup - detailed recipe.

Ingredients:

• 2 tbsp (30 g) butter
• 1 onion, finely chopped
• 1.5 cups (225 g) celery root, peeled and diced
• 2 ripe pears
• 1 liter of chicken broth
• 250 ml. 35% cream
• 1/2 cup (50 g) crumbled blue cheese
• 2 tbsp. l. chopped chives
• Salt and pepper to taste

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

onions, celery root, pears, cream, blue cheese, chives

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Preparation:

Step 1
• Finely chop the onion. Peel, core, and dice the pears. Sauté the onion and celery root in butter for 10 minutes. Add the pears and cook for no more than 5 minutes. Add the broth and continue cooking until the vegetables are well cooked through, about 15 minutes. Remove from heat and stir in the cream and cheese.
Step 2
• Then, mix everything thoroughly with a blender until smooth and place in the refrigerator to cool. Chill for 2 hours.
Step 3
• The soup can be thinned with a small amount of milk or cold broth. Add green onions and serve.

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