Celery Cheese Soup

Name: Celery Cheese Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Celeriac; 1 medium potato; 1 medium onion; 3 TABLESPOONS Oil; 3/4 l clear chicken stock (instant); 2 discs Toast (approx. 20 g each); 2-3 stem(s) Thyme; 100 g Whipped cream; 100 g Processed cheese; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Celeriac
1 medium potato
1 medium onion
3 TABLESPOONS Oil
3/4 l clear chicken stock (instant)
2 discs Toast (approx. 20 g each)
2-3 stem(s) Thyme
100 g Whipped cream
100 g Processed cheese
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper

Directions

1
Wash, peel and dice the celery. Potatoes wash, peel and cut into cubes. Peel and finely dice the onion. Heat 1 tablespoon of oil in a pot, add onion and sauté. Add chicken soup, celery and potatoes and simmer for about 20 minutes. In the meantime cut toast into cubes. Heat the remaining oil in a pan and fry the croutons in it for about 5 minutes, turning them golden brown.
2
Remove and put aside. Wash the thyme, dab dry and pluck. Add cream and cheese to the soup and bring to the boil. Season to taste with salt and cayenne pepper. Finely puree the soup with a chopping stick. Heat soup again and arrange in soup plates. Sprinkle with croutons and thyme