Celery soup
Recipe Facts
Difficulty level:
easy ◉◎◎◎◎
Quantity for:
2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with large pan or plancha, hand blender, container, bowl
Ingredients
• 1 bunch of celery, finely chopped
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• 450 ml vegetable stock
• 200 ml cream
• 2 slices of bread, cut into small cubes
• a pinch of nutmeg
• Salt
• Pepper
• Olive oil
• Celery sprouts or leaves
• some sour cream or crème fraîche
You can find equipment in the FIRE&FOOD shop!
preparation
Soup is always perfect in cold weather. I love preparing food outside, standing by a warm fire, chopping, and letting my thoughts wander. And the days of grilling meat are long gone. The celery gives the soup a special freshness that makes it a delicious starter even on warmer days—and it's delicious served cold, like a gazpacho. As you can see, this soup is perfect for cooking year-round.
➊ A plancha or pan is also useful for this recipe. Pour a little olive oil onto the plancha or into the pan and sauté the finely chopped vegetables for a few minutes until they take on a nice roasted aroma. Meanwhile, bring a pot of vegetable stock to a boil.
➋ Season the vegetables with salt, pepper, and nutmeg, toss again on the plancha, add to the simmering stock, and let it simmer gently for a few minutes. Now pour in the cream and blend the soup thoroughly with a hand blender. How long is a matter of taste—I personally prefer a more structured dish. If you want a proper creamy soup, it's best to strain it through a sieve after blending.
➌ Let the soup simmer for a few minutes while you prepare the croutons. Place the bread cubes on the plancha, drizzle with olive oil, and sprinkle with a generous pinch of salt. Turn the bread cubes over until they're nicely toasted.
➍ To serve, garnish the soup with the croutons, a few celery leaves or sprouts and a dollop of sour cream/crème fraîche.
Recipe by Bjoern Terhorst
Bjoern Terhorst is a master of the culinary arts and knows how to inspire this passion in others through grilling seminars and steak tastings. His best recipes can be found on his blog, Time to Meat, for you to try at home.
Recipe from FIRE&FOOD issue 01/2025
