Celery soup with butterfat flakes and potato croutons

Name: Celery soup with butterfat flakes and potato croutons
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 Onion; 1 Celeriac (approx. 750 g; with green); 400 g waxy potatoes; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 TABLESPOON Vegetable broth (instant); 200 g Pork sausage; 200 g Whipped cream

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Creamy meets crispy: We let a topping of crispy fried potato cubes trickle onto the finely pureed vegetable soup

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 Onion
1 Celeriac (approx. 750 g; with green)
400 g waxy potatoes
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 TABLESPOON Vegetable broth (instant)
200 g Pork sausage
200 g Whipped cream

Directions

1
Peel and chop the onion. Clean the celeriac, set aside 1 medium stalk of celery green. Peel, wash and chop the celery and half the potatoes. Heat 1 tablespoon of oil in a large pot. Sauté the onion until transparent. Fry potato cubes and celery briefly. Season with salt, pepper and 1 pinch of sugar. Deglaze with 800 ml water and bring to the boil. Stir in stock. Simmer covered for 15-20 minutes.
2
In the meantime, peel the rest of the potatoes, wash them and cut them into cubes of just under 1 cm. Heat 1 tablespoon of oil in a large frying pan. Fry the diced potatoes for 10-15 minutes over medium heat until golden brown. Season with salt and nutmeg. Wash the celery green, shake dry and cut finely.
3
Slide potatoes to the edge of the pan and heat 1 tbsp. oil in the pan. Fry the ground pork in it until crumbly. Pour cream into the soup, bring to the boil again briefly and puree finely with a hand blender. Season soup again and serve. Sprinkle with potato croutons, minced meat flakes and celery green.