Greek Celery and Feta Soup
"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."
Difficulty
Medium 👍Ingredients
Step 1/12
Chop the following items: celery, onions, and oregano.
Step 2/12
Juice the lemon and keep the lemon juice aside. Then, scratch the peels to get the lemon zest.
Step 3/12
In a bowl of water, put the chopped celery and half the lemon juice amount. Set aside.
Step 4/12
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.
Step 5/12
Add 30 grams of butter to the pan and wait for it to melt. Then, simmer for 3 minutes.
Step 6/12
Drain the celery pieces and add it to the pan.
Step 7/12
Add 1 tea spoon of sea salt (or as per taste). Add the lemon zest. Then, sauté for another 8 minutes, stirring frequently.
Step 8/12
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.
Step 9/12
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.
Step 10/12
Strain the soup through a seive, and stir in the remaining butter.
Step 11/12
Season to taste with salt, white pepper and the remaining lemon juice.
Step 12/12
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.
