Cream of Celery Soup with Croutons
Ingredients
- Ingredients
- 1 onion
- 500 grams Celery root
- 8 Tbsps olive oil
- 800 milliliters Chicken broth
- 4 slices white bread
- salt
- peppers
- Nutmeg
- 60 grams freshly grated Parmesan
- ½ bunch parsley
- 1 handful Celery
- 200 milliliters Whipped cream (at least 30% fat content)
Preparation steps
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.
Boil the soup again. Heat the green soup mixture. Pour the cream soup into a preheated soup bowl and add the green soup in the center. Garnish with a skewer. Serve with the croutons and parmesan.
