Autumn is coming, vegetables are fresh and cheap. The ideal time to cook our favorite soups and store them in the freezer.
Olive oil and butter
1/2 foot celery including leaves and the heart
1 sliced onion
1 clove of garlic
1 peeled potato, cut and sliced
1 ½ cup hot chicken broth
1 cup hot milk
½ tsp. chives
½ tsp. basil tea
Pepper and salt
In a saucepan, heat a little bit of oil and a little bit of butter. Cook the vegetables a few minutes.
Pour milk and hot chicken broth into the pan, cover and simmer for 20 minutes.
Transfer the soup to the blender and reduce it to a smooth purée.
Put the soup back in the pan, add the salt, pepper and herbs.
Simmer a few minutes, adjust the seasoning.
Source: Passion recettes · Photo Credit: Istock