Ingredients:
1 medium onion, chopped finely
2 peace of garlic (cut in half)
1/2 small celery root, peeled – cut into small cubes
1 cup (150grams) of green peas fresh or frozen
3 carrots, peeled and cut into 1/4inch slices
1 parsley root, peeled and cut into 1/4inch slices
3 large or 5 medium white mushrooms, cut into large pieces
1 teaspoon of tarragon
200 ml (3/4 cup) of heavy cream (20-30%) or Yoghurt (Sheep)
2500ml (10 cups) of water or bone broth
Ground black pepper
Salt
1 tsp Curcuma powder
Herbamare A. Vogel (optional) it’s a dried veggie powder)
Juice of half or 1 lemon
500 grams(1pound) of chicken or turkey breast fillet, cut into 2×2 cm cubes (optional) IF YOU ARE VEGETARIEN YOU CAN LEAVE OUT THE MEAT!
Instructions:
In a soup pot, sauté the onions in coconut oil or avocado oil, over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onion should be cut into very, small pieces.
If you make it with meat, add it now, season with salt and ground black pepper. Stir constantly for about 3 minutes or until the meat has been seared on all sides.
Add the carrots, the parsley roots (or parsnips), the celery root cubes and the green peas if it is frozen.
Add 10 cups of water, cover, and after 10 minutes of cooking add the green peas if it’s fresh and the mushrooms. Cook until vegetables are tender.
Remove the pot from the heat. In a bowl or a cup mix the heavy cream with some soup liquid and pour this mixture back to the soup pot. If you use yoghurt you have to add 1 tbsp of arrowroot or tapioca flour with 1 tbsp of millet or sorghum flour, or just 2 tbsp of white brown rice flour in to the yoghurt, stir them until smooth and add a bit (1-2 tbsp) of cold water mix them and add them in to the soup slowly. (You cannot add the cream directly to the hot liquid, as it will cause it to curdle. You need to temper the cream first.) Add the tarragon to the soup.
Bring it back to a boil. When it starts boiling, turn the heat off and add the lemon juice slowly, spoon by spoon. Taste it. Do not add too much lemon juice. It is not a lemon soup. In the original recipe what I learned from my mom, there is know curcuma in it. But I like the taste the colour and is really healthy especially if you cook it together with black pepper! But you can leave it out if you don’t like it’s a personal preference.