Cream of Celery Soup with Croutons

Peel the onion and finely chop. Peel, rinse and coarsely chop the celery. Sauté both for 1 minute in 3 tablespoons olive oil. Pour in chicken broth and cook over medium heat for 10 minutes. Remove crust from the white bread and add 2 slices to the soup and cook for another 10 minutes. Stir in 2/3 of the parmesan and let the soup cool slightly.

Puree and season with salt, pepper and nutmeg. Rinse the parsley and celery leaves, and pluck off the parsley leaves. Remove 1/4 of the soup, add the herb leaves and puree everything until smooth. Cut the remaining white bread into small cubes and fry until crisp in remaining olive oil.