Celery soup

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Celery peel, wash and roughly dice. Peel and finely dice the onion. Cut the bacon into cubes and fry until crispy in a pot, remove and put aside. Fry celery and onion in bacon fat. Deglaze with 3/4 litre water and add the stock cube and tomato paste. Cook over medium heat for about 20 minutes. Then puree finely with the cutting stick of the hand mixer.

2. 2

   Season to taste with salt, pepper and paprika. Remove the crusts from toast and cut into cubes. Heat the fat in a pan and roast the bread cubes in it until golden brown. Heat up the bacon as well. Wash the chives and cut into fine rolls. Arrange the soup in plates, spread bacon croutons and chives on top

3. 3

   Plate: Wedgwood