Greek Celery and Feta Soup

Greek Celery and Feta Soup

Based on 41 ratings

"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 👍
70
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1 kg
celery
1
lemon
2
onions
2 sprigs
thyme
2 cloves
garlic
45 g
butter
l
chicken stock
500 ml
full fat milk
100 g
cream
120 g
feta cheese
1 sprig
oregano
olive oil
sea salt
white pepper
  • 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.

    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.

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!