Celery cream soup
easy
40 mins
40 mins
Ingredients
- 1 Onion (40 g)
- 100 g Potatoes
- 750 g Celeriac
- 1 1/2 tablespoons (10 g each) Oil
- 1 l Vegetable broth (instant)
- 2 discs (25 g each) Toast
- 1/2 bunch Parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 75 g Crème légere (15 % fat)
- 7-10 Tbsp Parsley
Directions
- 1
Peel and chop the onion. Peel potatoes, wash thoroughly and cut into cubes. Celery clean, wash and also dice. Heat 1 tablespoon of oil in a saucepan, fry the onion until transparent, add the potatoes and celery, fry briefly and deglaze with broth.
- 2
Bring to the boil, cover and cook over medium heat for about 20 minutes. In the meantime cut bread into small lozenges. Heat remaining oil in a coated pan, add bread and fry over low heat while turning.
- 3
In the meantime wash parsley, dab dry and chop finely. Sprinkle half of the parsley over the bread wedges. Take 1 tablespoon of celery cubes out of the soup and set aside. Puree the rest of the vegetables in the broth with a blender.
- 4
Season to taste with salt and pepper. Serve the soup with a dash of crème légere, sprinkled with coutons, diced celery and the remaining parsley. Garnish with parsley as desired.
Nutrition Facts
160 kcal
14 g
9 g
5 g
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