Polish Cream of Celery Soup {Zupa-krem z Selera}

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Polish Cream of Celery Soup {Zupa-krem z Selera}

Polish Cream of Celery Soup {Zupa-krem z Selera}

Hot soups are eaten all year round in Poland. No one is bothered by the 70 or 80 degree (Fahrenheit) weather in the summer to enjoy a hot bowl of favorite soup. Since moving to the US I tend to stick to hot soups in the colder months, minus an occasional traditional Polish chicken soup {rosół} when I’m feeling under the weather. Hot weather = cold beet soup called chłodnik, cold fruit soup or no soup at all. Once the temperatures drop I’m all in. Menu is full of robust and flavorful Polish soups I grew up eating and can’t go without. Krupnik, mushroom soup, creamy beet soup, tomato soup, bean soup, split pea soup, sauerkraut soup, pickle soup… I could go on for ever, there is a lot to choose from and I hope you do.

Today, I’m adding my grandma’s version of cream of celery soup. I’m adding a garnish of toasted sunflower seeds for an added layer of flavor. Toasted seeds add texture, color and a bit of nuttiness to the mix. This soup is made from the root of the celery. When cooked celery root tastes like a milder version of its sister, celery stalk. Mixed with potatoes in this case, makes for a filling dinner.

Polish Cream of Celery Soup {Zupa-krem z Selera}

  • Prep Time: 10 min
  • Cook Time: 40 min

Ingredients

  • About 1 lb / 500 g of celery root (peeled and cubed)
  • 1 parsnip
  • 2 tbs + 1 tbs of butter
  • 1 tsp of salt
  • 2 carrots
  • 1 1/2 of diced potatoes (2 medium potatoes)
  • 1/2 of an onion
  • 5-6 allspice and peppercorn seeds each
  • 2 bayleaves
  • 8 cups / 2 liters of water
  • 1/2 cup of sunflower or pumpkin seeds or walnuts
  • Parsley for garnish

Instructions

  1. Wash, peel and dice celery, parsnip and potatoes. Dice onion.

  2. In a large pot heat butter and sauté (on medium-high) celery, parsnip and onion until golden around the edges, about 10 min. Add allspice and peppercorns (whole), potatoes, carrots (whole), salt and water.

  3. Bring to boil and simmer until all veggies are soft, about 20 min.

  4. When veggies are cooked, remove carrots, bayleaves and peppercorns. With an immersion blender blend soup until smooth. Finish off with 1 tbs of butter. Taste, add more salt to taste.

  5. Toast about 1 tbs of seed/nuts per serving until fragrant in a dry pan. Chop parsley for garnish.

  6. Served garnished with seeds/nuts and parsley with a side of bread.

I hope you enjoy!

Anna


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