Ingredients Needed for Celery and Carrot Cream Soup With Spicy Bread
For the cream soup:
2 teaspoons of vegetable oil
1 tablespoon butter
1 medium onion, chopped
1 medium celery root, diced
1 garlic clove, chopped
2 medium carrots, sliced
1 teaspoon mustard
1 cup water
1 cup milk
For the dressing:
1 teaspoon cumin seeds
1 teaspoon red peppercorns, crushed
1 teaspoon white wine vinegar
5 bread slices for serving
1 teaspoon olive oil for serving
How to Cook Celery and Carrot Cream Soup With Spicy Bread
- For the cream soup:
Heat the vegetable oil over low heat, then melt the butter.
- Add the onion, celery, garlic, carrots, mustard, water, and milk. Season with salt and pepper and bring it to a boil while continuously stirring.
- For the dressing:
Add the dressing ingredients to a small bowl and mix them.
- Cooking the bread and assembling the soup:
Place the bread slices into a baking dish and drizzle them with olive oil.
- Add some of the dressing on each slice and spread. Bake for 10 minutes at 360⁰F/180⁰C.
- Add the milky vegetable mixture to a blender. Blend until smooth. Serve the soup with the spicy bread.