Celery cream soup

Ingredients

Directions

1. 1

   Peel and chop the onion. Peel potatoes, wash thoroughly and cut into cubes. Celery clean, wash and also dice. Heat 1 tablespoon of oil in a saucepan, fry the onion until transparent, add the potatoes and celery, fry briefly and deglaze with broth.

2. 2

   Bring to the boil, cover and cook over medium heat for about 20 minutes. In the meantime cut bread into small lozenges. Heat remaining oil in a coated pan, add bread and fry over low heat while turning.

3. 3

   In the meantime wash parsley, dab dry and chop finely. Sprinkle half of the parsley over the bread wedges. Take 1 tablespoon of celery cubes out of the soup and set aside. Puree the rest of the vegetables in the broth with a blender.

4. 4

   Season to taste with salt and pepper. Serve the soup with a dash of crème légere, sprinkled with coutons, diced celery and the remaining parsley. Garnish with parsley as desired.