Carrot and celery cream

Now that you are starting to feel like a little warmth on the table, I have made this carrot and celery cream, which is one of my favorites, along with the delicious csquash apple row with cheese, which Mayra published a few months ago and one of lettuce, which I made without much confidence and gave us a very tasty surprise. Mayra's will fall again as soon as I buy a pumpkin, which is now time, and the lettuce one… one of these days I will make it and tell you about it.

The celery adds a cool counterpoint to the sweet carrot. It is very good and very smooth, with a fine texture and pleasant to the palate. The children they eat it also phenomenal. So it's a plate vegetarian for the entire family. I got it from an old Thermomix magazine.

Carrot and celery cream

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Carrot, celery, potato and leek are the main ingredients of this vegetarian cream, very tasty and with a soft texture, which children and adults like.

• Ana Valdes

• Recipe type: creams
• Rations: 6

• Cooking time: 27M
• Total time: 27M

Ingredients

• 100 g of leeks
• 25 g of celery
• 500 g carrots
• 1 potato (100 g)
• 1 garlic clove
• 50 ml of olive oil (1/2 cup)
• 25 butter g
• 500 ml of water
• 1 vegetable stock cube
• salt and pepper to taste

Preparation

1. Cut the leeks and celery into large chunks. Put them in the glass together with the garlic, oil and butter. Shred for 4 seconds, speed 4.

2. Peel the carrots and also cut them into large pieces. Cut the potato in half. Add them to the glass and fry for 5 minutes, Varoma temperature, speed 1.

3. Add the water, the stock cube and the pepper (we will not incorporate it for children) and cook for 20 minutes, 100º, speed 2.

4. We have not added salt because it has the stock cube, but at this point you have to taste it and correct the salt if necessary.

5. We wait a few minutes for the temperature to drop and grind for 1 minute, progressive speed 5/10.

Equivalences with TM21

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