Celery cream soup

Ingredients for 4 servings:

• 1 kg celeriac
• 300 g potatoes
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 4 tbsp oil
• 5 tsp vegetable broth (instant)
• 3 slices of toast
• 2 tsp honey, liquid
• 100 g sour cream
• 2 tbsp walnuts (or other nuts)
• 1 bunch of flat-leaf parsley
• some salt and pepper, black, ground
• ¼ liter of water, for watering

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

with nut croutons

Peel and wash the celery root and potatoes, then cut into small cubes. Peel and finely dice the onion and garlic clove. Sauté the diced onion and garlic in 2 tablespoons of hot oil. After about 2 minutes, briefly sauté the potato and celery. After another 2 minutes, pour in 1 liter + 1/4 liter of water, add the 5 teaspoons of vegetable stock (powder), and bring to a boil. Cover and simmer for about 20 minutes. Wash the parsley, pat dry, and finely chop. Remove the shells from the nuts and chop them. Dice the bread. Heat 2 tablespoons of oil in a pan and fry the bread until crispy. Briefly toast the chopped nuts to allow the flavors to develop. Season with salt and drizzle over 2 teaspoons of honey. Purée the soup with a hand blender until very fine and creamy, then refine it with the sour cream. Season again with salt and pepper. Stir in some of the chopped parsley and ladle the soup into bowls or soup plates. Sprinkle the nut croutons over the soup and garnish with the remaining parsley.