Celery soup with parsley


If any of the parsley purée remains, it makes an excellent ingredient for a poultry or fish salad next day.



  1. Melt the butter in a saucepan and add the diced celery and apple. Heat for 10 minutes while stirring, add the stock and continue heating until cooked.
  2. Mix in a blender and season with salt and pepper.
  3. Blend the parsley, shallot, hazelnuts and water in a blender, add the cream and blend again. Season with salt and pepper and place in a bowl.
  4. Squeeze out the gelatin leaves and dissolve in 2 tablespoons of hot water.
  5. Mix into the contents of the bowl and allow to cool for 2-3 hours.
  6. Serve the soup with the sliced parsley purée on top.
  7. The soup can also be served lukewarm or even cold.


  • 500 g diced celery
  • 1 diced apple
  • 1 diced onion
  • 1 tablespoon butter
  • 1 L chicken stock
  • Salt and pepper
  • 1 bunch parsley
  • 1 finely diced shallot
  • 50 g hazelnuts
  • 4 tablespoons water
  • 1/4 L cream
  • 2 leaves gelatin, soaked in cold water
  • Salt and pepper
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