Celery parmesan soup with honey croutons

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 kg Celeriac
  • 200 g floury potatoes
  • 1 Onion
  • 1 Garlic clove
  • 2 TABLESPOONS Butter
  • 7-10 Tbsp salt, pepper, nutmeg
  • 1⁄2 Federation flat leaf parsley
  • 50 g Walnut kernels
  • 3 discs Toast
  • 2 TEASPOONS liquid honey
  • 100 g Parmesan (piece)
  • 3 TABLESPOONS Fresh cream

Directions

  1. 1

    Peel, wash and roughly chop the celery and potatoes. Peel and chop onion and garlic. Heat 1 tablespoon butter in a large pot. Stir-fry the celery, onion and garlic for about 5 minutes.

  2. 2

    Add the potatoes and 1 l water. Season with salt. Bring everything to the boil, cover and simmer for about 20 minutes.

  3. 3

    Meanwhile wash parsley, shake dry, pluck off leaves and chop finely. Chop the nuts finely. Dice bread. Heat 1 tablespoon of butter in a frying pan. Fry the bread cubes for 4-5 minutes while turning them until crispy.

  4. 4

    Briefly roast the nuts as well. Season with salt and pepper. Stir in honey and parsley.

  5. 5

    Finely grate the cheese. Puree the soup finely with a hand blender. Melt cheese in the soup. Stir in crème fraiche and simmer for about 2 minutes. Season soup with salt, pepper and nutmeg and serve with the croûton mix.