Celery soup with caramelized carrot cubes and pumpkin seed oil

Ingredients for 4 servings:

• 1 onion(s)
• ½ celeriac
• 100 ml cream
• 1 m.-sized carrot(s)
• 4 tbsp butter
• 2 tbsp cane sugar
• 4 tbsp pumpkin seed oil
• 1 pinch of nutmeg
• 2 tbsp parsley
• Salt and pepper, white
• 1 liter of water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Simple and sophisticated

Finely dice the onion and sauté with butter in a saucepan. Dice the celeriac and add it, sautéing briefly. Add 1 liter of water, season with salt, and simmer for 20 minutes. Meanwhile, finely dice the carrot. Melt the butter in a small saucepan and add the sugar. Add the finely diced carrots and caramelize. Add a pinch of salt and set the cooked carrots aside. Purée the soup with a hand blender, adding cream and water to taste until the desired consistency is reached. Season to taste with salt, white pepper, and nutmeg. Ladle the soup into bowls and garnish with a few drops of pumpkin seed oil, the carrots, and parsley.