- 4 Carrots
- 250 grams Celery root
- 2 Leeks
- 3 tablespoons Vegetable oil
- 75 grams Semolina flour
- 1 liter Vegetable broth
- 80 grams lean thin Smoked bacon
- 1 Garlic clove
- 1 bunch flat leaf Parsley
- 100 milliliters Whipping cream
- 2 medium Egg yolks
- Salt, freshly ground pepper
Rinse, peel and finely chop the carrots and celery. Rinse and finely chop the leeks.
Heat 2 tablespoons of oil in a large saucepan. Add carrots and celery and braise. Sprinkle the semolina over and stir. Add the broth and cook for 20 minutes. In the meantime, cut the bacon into thin strips. Peel and thinly slice the garlic. Rinse the parsley, shake dry and chop coarsely. Heat the remaining oil in a pan and fry the bacon and garlic.
Mix the cream with egg yolk. Add the leeks to the soup and cook for 3 minutes. Remove pan from heat and stir in the yolk-cream mixture. Season with salt and pepper.
Ladle the soup into soup plates and top with bacon, garlic and parsley. Serve.