Recipe Celery soup with grilled nuts
Preparation time:
1h
Heat treatment time:
1 h
Shelf life:
Conserver au frais (<6°C)
Ingredients
Number of persons: 4 à 6 personnes
Preparation
- Clean and peel the celery rave then the carrots and detail them into small pieces.
- Brown the onion and garlic in olive oil for 5 min. Add the vegetables. Let it come back for a few more minutes.
- Cover with water and add the bay leaf and thyme. Salt and pepper. Cook for about 30 min with a broth.
- Remove the bay leaf and thyme. Mix everything.
- Fill the jars without delay Le Parfait Super up to 2 cm from the edge, close and immediately proceed to heat treatment for 1 hour at 100 ° C.
Advice: when serving, to grill the nuts dry in a pan and then roughly crush them. Add them to your soup and warm it up.
