Celery and potato soup with crayfish

Name: Celery and potato soup with crayfish
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 400 g Celeriac; 1 (approx. 150 g) medium potato; 2 TABLESPOONS Oil; 600 ml Vegetable broth; 50 g Parmesan cheese; 3-4 Stem(s) Dill; 125 g Crayfish tails (cooked & peeled); 7-10 Tbsp Salt; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
400 g Celeriac
1 (approx. 150 g) medium potato
2 TABLESPOONS Oil
600 ml Vegetable broth
50 g Parmesan cheese
3-4 Stem(s) Dill
125 g Crayfish tails (cooked & peeled)
7-10 Tbsp Salt
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Sugar
baking paper

Directions

1
Peel and chop the onion, garlic, celery and potato. Wash and drain the potato and celery. Heat 1 tablespoon of oil in a saucepan. Fry the potato, onion, garlic and celery for 4-5 minutes until transparent, add the stock and simmer covered for 20-25 minutes.
2
Grate the cheese, sprinkle it as 4 small oblong cookies on a baking tray lined with baking paper and press it slightly flat. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes, remove from oven and allow to cool.
3
Wash the dill, shake dry, pluck flags, except for something to garnish, from the stalks and chop. Mix dill, 1 tablespoon of oil and crayfish, season with a little salt. Pour cream into the soup, puree finely.
4
Pour the soup through a sieve, season with salt, pepper and a little sugar. Serve the soup, add crayfish to the soup and garnish with the remaining dill. Add Parmesan chips.