Celery cream soup with Parmesan

Ingredients for 6 servings:

• Oil (olive oil)
• 2 large onions, roughly chopped
• 1 clove(s) garlic, finely chopped
• 500 g celery, peeled and roughly chopped
• 1.4 liters of vegetable broth or chicken broth
• 45 ml whipped cream
• 50 g freshly grated Parmesan cheese, reserving some for garnish
• salt and pepper
• Parsley, flat for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Melt the olive oil in a saucepan and sauté the celery, garlic, and onions for about 4-5 minutes. Deglaze with the broth and bring to a boil. Reduce the heat, cover, and simmer the celery for 25-30 minutes until softened. Purée the softened vegetables with a blender or immersion blender. Add the cream and Parmesan cheese to the puréed vegetables and season with salt and pepper. Ladle the soup into soup bowls and sprinkle with the reserved Parmesan cheese. Crack black pepper over the soup and garnish with a sprig of parsley.