Carrot and celery cream soup

Ingredients for 5 servings:

• ½ kg carrot(s)
• 150 g celery
• 1 onion(s)
• 2 cloves garlic
• 1 shot of red wine
• 1 bay leaf
• some lovage
• 1 pinch of chili powder
• salt and pepper
• n. B. Leek
• 150 ml whipped cream
• 1 ½ liters of soup, for pouring
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel, wash, and dice the carrots and celery. Finely chop the onion and garlic. Heat the oil in a large pot, sauté the onion and garlic until translucent, and add the vegetables. Deglaze with a generous splash of red wine, pour in the soup, add the herbs and spices, and slowly sauté until soft. Then puree everything until creamy, add the heavy cream, whip until frothy, and season again to taste. Finally, finely slice some leek, sauté until lightly translucent, and pour over the soup.