Advertisement
Creamy Soup of Chinese Celery and Leeks
Preparation info
- Serves
6
as a first course
Appears in
Published 2001
For this gentle but rich-scented soup, “throwaway” parts of celery, leek, and cilantro are first simmered to make a fragrant broth. The vegetables are cooked in the broth until soft and mellow, and then a raw mince of the same vegetables is added for another layer of flavor and subtle crunch.
Ingredients
- About
1¼ pounds 3 2 bunches
Method
- Prepare broth: Trim celery base to separate branches. Wash in several changes of water. Cut off leaves and place them in soup pot. Cut dark green parts from leeks; slice, wash these well, and add to pot. Cut off cilantro stems and roots (if any), reserving leaves for later. Scrub roots and stems; rinse and chop; add to pot. Add water, cover, and boil gently to extract fl
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe