Krem supa od celera i pecuraka (Celery and mushrooms cream soup)

Sastojci: 1 ½ stabljike celera, 220 g pečuraka (isečenih na listice), 1 glavica crnog luka, 2 čena belog luka, 2 kašike maslinovog ulja, 1 kašičica začinskog bilja Provansa, 1 ili 2 domaće kocke za supu od povrca, 1 kasika sveze mirodjije ili 1/2 kasicice suve, 200 ml vruće vode + 200 ml vode, 140 g običnog grčkog jogurta sa niskim sadržajem masti ili bez masnoće.

Priprema:

1. Očistite pečurke i isecite ih na listice. Očistite crni i beli luk; sitno ih iseckajte. Iseckajte stabljike celera.

2. Zagrejte maslinovo ulje u velikoj šerpi na srednjoj vatri (4). Dodajte crni luk i dinstajte dok ne postane staklast.

2b. Dodajte celer i promešajte. Poklopite i pržite 10 minuta, povremeno mešajući.

3. Dodajte beli luk i nastavite da dinstate još minut ili dva, dok ne zamiriše.

4. Dodajte pečurke i začinsko bilje i nastavite da kuvate dok pečurke ne puste sok, sok ne ispari, a pečurke ne počnu da rumene.

5. Pomešajte vruću vodu sa kockicama za supu i mešajte dok se ne rastvori.

6. Sipajte bujon i ostatak vode i promešajte da se sjedini. 

7. Smanjite vatru, da se krčka, ali ne da ključa. Povremeno mešajte tokom 20 minuta.

8. Isključite vatru i ostavite da supa prestane krčkati.

9. Sipajte najmanje jednu šolju tečnosti za supu u činiju.

10. Polako dospite grčki jogurt u vruću tečnost i mesajte dok ne postane glatko i potpuno sjedini.

11. Vratite smesu jogurta u serpu sa supom, mešajući dok se dobro ne sjedini.

Ne dovodite supu ponovo do ključanja, ali možete je zagrejati ako se previše ohladila.

Ingredients: 1 ½ stalks of celery, 220 g mushrooms (sliced), 1 onion, 2 cloves of garlic, 2 tbsp olive oil, 1 teaspoon herbes de Provence, 1 or 2 cube(s) for vegetable soup, 1 tbsp fresh dill or 1/2 tsp dried, 200 ml hot water + 200 ml water, 140 g plain nonfat or low fat Greek yogurt.

Preparation:

1. Clean mushrooms and cut into slices. Clean onion and garlic; finely cut them. Chop celery stalks.

2. Heat the olive oil in a large pot over medium heat (4). Add the onion and saute until translucent.

2b. Add celery and stir. Cover and fry for 10 minutes, stirring occasionally.

3. Add the garlic, and continue to saute for another minute or two, until fragrant.

4. Add the mushrooms and herbs, and continue cooking until the mushrooms release their juices, the juices evaporate, and the mushrooms are starting to brown.

5. Mix hot water with vegetable cubes for soup and stir until dissolved.

6. Pour in the vegetable stock or broth and rest of water, and stir to combine. 

7. Reduce the heat to keep the pot simmering, but not boiling. Stir occasionally for 20 minutes.

8. Turn off the heat, and allow the soup to stop simmering.

9. Measure at least a cup of the soup liquid into a bowl.

10. Slowly whisk the Greek yogurt into the hot liquid until it’s smooth and completely combined.

11. Add the yogurt mixture back into the soup pot, stirring until combined well.

Do not bring the soup back to a boil, but you can warm it if it’s cooled too much.