I love celery! It gives me a weird feeling of energy every time I consume it. That is not a surprise, as it is extraordinarily rich in electrolytes, vitamins, and fibre. I also like this soup recipe as it satisfies both: my love for celery and my addiction to feta cheese. The original Greek recipe uses oregano for garnishing, but I like to add pomegranate molasses and parsley leaves on top. No matter how you make it, it is such a pleasing meal. I hope you enjoy it.
1 kg celery
2 sprigs thyme
2 cloves garlic
45 g butter
500 ml full fat milk
100 g cream
120 g feta cheese
1 sprig oregano
GUIDE / INSTRUCTIONS
Chop the following items: celery, onions, and oregano.
Juice the lemon and keep the lemon juice aside. Then, scratch the peels to get the lemon zest.
In a bowl of water, put the chopped celery and half the lemon juice amount. Set aside.
In a large pan, heat the olive oil over medium heat and sauté the onions and thyme. Crush the garlic and add it to the pan.
Add 30 grams of butter to the pan and wait for it to melt. Then, simmer for 3 minutes.
Drain the celery pieces and add it to the pan.
Add 1 tea spoon of sea salt (or as per taste). Add the lemon zest. Then, sauté for another 8 minutes, stirring frequently.
Pour in 1 litre of chicken stock, milk and cream. Bring to a boil over medium heat, and simmer for around 30 minutes. Stir occasionally, until the celery softens up.
Using a hand blender, blend all the celery pieces on high speed until velvety (you can also use a normal cup blender). If the soup becomes too thick, add the remaining stock.
Strain the soup through a seive, and stir in the remaining butter.
Season to taste with salt, white pepper and the remaining lemon juice.
To serve in bowls, start by placing 30 grams of feta cheese in the empty bowls, then sprinkle the chopped oregano, and pour the soup over.
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