Potato-celery soup with crayfish

Name: Potato-celery soup with crayfish
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 400 g Celeriac; 150 g Potatoes; 1 TABLESPOON Oil; 1 TEASPOON Vegetable broth (instant); 60 g Parmesan (piece); 100 g cooked crayfish meat; 3-4 Stem(s) Dill; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 100 g Whipped cream; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
400 g Celeriac
150 g Potatoes
1 TABLESPOON Oil
1 TEASPOON Vegetable broth (instant)
60 g Parmesan (piece)
100 g cooked crayfish meat
3-4 Stem(s) Dill
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
100 g Whipped cream
baking paper

Directions

1
Peel and chop the onion and garlic. Peel, wash and chop the celery and potatoes.
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Heat 1 tablespoon of oil in a pot. Brown onion, garlic, celery and potatoes in it. Add 600 ml water, bring to the boil and stir in the stock.
3
Cover and simmer for 20-25 minutes.
4
Meanwhile grate the Parmesan cheese. Sprinkle in 4 heaps on a baking tray lined with baking paper and press flat to form thin oblong cookies. Bake in a hot oven for 8-10 minutes. Remove and let cool.
5
In the meantime, rinse and drain the crab meat. Wash the dill, shake dry and chop. Mix with the crab meat and season with some salt.
6
Pour cream into the soup. Puree the soup finely with a hand blender and possibly pass through a fine sieve (pass through the sieve so that there are no lumps in the soup). Season to taste with salt, pepper and 1 pinch of nutmeg.
7
Arrange the soup and spread the crab meat on top. Garnish with dill and parmesan chips.