Soup puree with celery

In hot summer weather, you want a light soup.

Ingredients

• Onion - 1 pc.
• Carrot - 1 piece
• Potato - 4 pcs
• Celery (stalks) - 900 gr
• Salt, ground black pepper - to taste
• Rosemary and thyme - one sprig each

Directions

1. Boil chopped carrots with onions until half cooked, about 20-25 minutes.
2. While the carrots are cooking, chop the celery stalks and potatoes.
3. Put everything in a saucepan and cook until the ingredients are completely softened. Almost no need to chew. Boil for about 25-30 minutes. At the end of cooking, put salt and pepper to taste, add a sprig of rosemary and thyme. Remove the cooked onion from the soup. Eat it separately or throw it away. Cool slightly and puree the entire contents of the pan with a blender. Add a spoonful of sour cream to the serving. Bon appetit!