1 Cutting board, 1 Small knife, 1 Mandoline, 1 Bowl, 1 Teaspoon, 1 Salad spinner, 1 Citrus juicer, 1 Measuring cups, 1 Tablespoon, 1 Small skillet, 1 Wooden spoon
1 Peel and finely dice the onion. Wash, peel and roughly dice the celery root.
2 Heat 3 tbsp olive oil in a pan and saute the onion and celery root for 1 minute. Add the hot chicken broth and cook over a medium heat for 10 minutes.
3 Cut the crusts off the bread, roughly dice the bread and add to the soup. Cook for a further 10 minutes.
4 Stir in the crumbled cheese and let the soup cool slightly then puree finely. Stir in the cream and reheat, then season to taste with salt, pepper and nutmeg.
5 Ladle the soup into four soup plates and serve garnished with celery root leaves and sour cream.