Carrot and celery cream soup

Name: Carrot and celery cream soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 3 (150 g each) Carrots; 600 g Celery Tuber; 30 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 1 Bay leaf; 1 TEASPOON Instant vegetable stock; 200 g Whipped cream; 50 g Bacon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
3 (150 g each) Carrots
600 g Celery Tuber
30 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
1 Bay leaf
1 TEASPOON Instant vegetable stock
200 g Whipped cream
50 g Bacon

Directions

1
Peel and chop the onion. Peel and wash carrots and celery. Cut 2 carrots and celery into small pieces. Cook the remaining carrot in boiling water for about 15 minutes. Then first cut into slices, then cut out small stars.
2
Melt 20 g butter. Fry carrot scraps, pieces of carrot and celery and onion in it. Add 1 litre of water. Season with salt, pepper, curry, bay leaf and stock, let it boil for about 20 minutes. Remove the bay leaf and puree the soup.
3
Refine with 100 g whipped cream, season again. Dice ham finely and fry briefly in 10 g butter. Lightly whip the remaining cream. Arrange soup with a blob of whipped cream and diced ham on plates.
4
Garnish with carrot stars.