Celery cream soup

Name: Celery cream soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Celeriac; 1 Onion; 15 g Butter or margarine; 3/4 l Vegetable broth (instant); 1/2 TEASPOON Caraway seeds; 250-300 g Celery; 1/8 l Milk; 1 (62,5 g) Corner cream processed cheese; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 8 Salt pretzels

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Celeriac
1 Onion
15 g Butter or margarine
3/4 l Vegetable broth (instant)
1/2 TEASPOON Caraway seeds
250-300 g Celery
1/8 l Milk
1 (62,5 g) Corner cream processed cheese
7-10 Tbsp Salt
7-10 Tbsp white pepper
8 Salt pretzels

Directions

1
Clean, wash and dice the celeriac. Peel and finely dice the onion. Heat the fat in a pot, fry the onions until transparent and briefly add the celery. Pour in broth, season with caraway seeds and bring to the boil. Cover and simmer for 15-20 minutes. In the meantime clean, wash and dry the celery. Put 4 small sticks from the middle and some green aside.
2
Cut the remaining sticks into thin slices. Add milk to the cooked celery and puree everything in the broth. Add celery slices to the soup and simmer for another 2-3 minutes. Stir the processed cheese into the finished soup and season with salt and pepper. Garnish with celery green and serve sprinkled with a little caraway. Serve with pretzels and the remaining celery sticks