Ingredients
- 3 onions
- 1 degreased chicken broth cube
- 1 liter of water
- 1 tablespoon olive oil
- 1 celery root (about 800 g)
- 2 potatoes
- 1 garlic clove
- 1 teaspoon of celery salt
Preparation
- Step 1: Peel the vegetables.
- Step 2: Cut the potatoes, onions, and celery root into small pieces.
- Step 3: Remove the garlic germ.
- Step 4: In a pressure cooker, sauté all the ingredients in a little olive oil for a few moments.
- Step 5: Add water, broth cube, and salt. Close the pressure cooker.
- Step 6: Cook for about 5 minutes after steam has escaped.
- Step 7: Blend to obtain a delicate velouté.
Utensils
- 1 ladle – Bestsellers
- 1 immersion blender – Bestsellers
- 1 peeler – Top 5 best peelers
- 1 knife – Top 3 knives
- 1 pressure cooker
- 1 set of 3 pans – Our selection of the best pans
- 1 blender – Bestsellers
- 1 heated blender – Heated blender
- 1 pitter – Bestsellers
Note: The recipe makes 4 portions.