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Kereviz Çorbası | Turkish Celeriac Soup
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30 min
Quick
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Kereviz Çorbası ist eine samtig-cremige türkische Selleriesuppe, verfeinert mit Kartoffeln, Karotten und einem Spritzer Zitrone. Serviert mit einer schäumenden Chili-Butter und frischem Dill ist sie der aromatische Seelenwärmer für den Herbst!
Preparation method
Preparation & sautéing the vegetables
Peel the celeriac and potatoes and cut them into approx. 2 cm cubes. Peel the carrots and cut into slices. Finely chop the onion and garlic cloves.
Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic for 2–3 minutes until translucent. Add the celeriac, potato, and carrot pieces and gently sweat for 3–4 minutes, stirring continuously.
Simmering & pureeing the soup
Pour the hot vegetable broth over the vegetables and season with table salt and black pepper. Cover the pot and simmer gently over medium heat for about 18–20 minutes until the celeriac and potatoes are completely tender.
Chef's tip
A squeeze of fresh lemon juice just before blending not only preserves the bright, appetizing color of the celeriac, but also perfectly balances its earthy sweetness.
For an even more intense celery flavor, you can finely chop the tender inner celery leaves and use them as a topping along with the fresh dill.
Ingredients
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