Potato and celery soup served with toast

See tips in the recipe for milk-free and gluten-free. Feel free to add the dough to the toast before you start with the soup, see separate recipe.

Potato and celery soup (4-6 servings)

What do you need:

  • About. 300 g peeled celery root and approx. 500 g peeled potatoes in pieces, parsley root can also be added
  • 2-3 shallots
  • Rapeseed oil / neutral oil
  • About. 7 dl vegetable stock / broth, gluten-free check that there is no flour in the broth
  • 2-3 dl milk or whipped cream, possibly a milk-free alternative
  • Salt and pepper

This is what you do:

Preheat the oven to 200 degrees. Clean and cut the vegetables into pieces. Spread out in a large refractory dish / long pan, drizzle over a little rapeseed oil. Fry the vegetables until tender and slightly golden (not browned), 20-40 minutes depending on the size of the pieces. Put the vegetables in a saucepan, add power until it covers the vegetables. Bring to the boil and mix with a hand mixer to a smooth soup / puree. Dilute with kraft and milk / cream to a suitable consistency. Season with salt and pepper.

Coarse breadcrumbs in a long pan

Tips: If you want to raise the dough for a long time for 6-8 hours, use cold liquid and ¼ pk fresh yeast, 2 teaspoons dry yeast. Suitable for freezing.

What do you need:

  • 1 l skimmed milk / skimmed milk, water, possibly mixed with 1 can of kesam, possibly milk that can be tolerated
  • 1 pk yeast (dry yeast or fresh yeast)
  • 1 dl neutral oil / rapeseed oil
  • 2 dl wheat bran
  • 2 dl sunflower seeds
  • 1 dl oatmeal
  • 1 dl crushed (or whole) flaxseed
  • 300 g whole wheat
  • 150 g coarse whole rye
  • Optional 3-4 dl finely grated carrot (can be omitted)
  • About. 500 g wheat flour, possibly a little extra
  • 2 tsp salt
  • 1-2 teaspoons honey

This is what you do:

This is a large dough, feel free to use a food processor when kneading the dough. Cold leavening, use cold liquid.

Heat milk / water to finger-warm and place in the work bowl. Add the rest of the ingredients, but only approx. 600 g fine wheat flour. Knead together and add flour until you get a smooth, slightly sticky dough. Cover the baking dish with a cloth and leave to rise for 45-50 minutes when the liquid used is hot, or 6-8 hours (or more) if you use cold liquid.

Pour the ready-raised dough into a long pan lined with baking paper. Use a baking scraper and divide into square “rolls”. Cover with a cloth and leave to rise for approx. 40 minutes, for double size. Repeat the division. Brush the finished raised pieces with a little water and sprinkle with sunflower seeds or pumpkin seeds if necessary. Bake in a hot oven at 220 degrees, middle rack for 15-20 minutes. Baking time depends on the thickness of the rolls, and will vary slightly from oven to oven. Cool on a rack.

Gluten-free toast: You can use a bag of ready-mixed flour mixture for gluten-free rolls / bread. Add 2-3 tablespoons flaxseed, ½ dl gluten-free oatmeal and a little more liquid to a sticky dough. Follow the steps on the package. Baking the same procedure as gluten-free bread, but use a small form.

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