Carrot and celery soup

Ingredients for 6 servings:

• 2 small onions
• 5 carrots (150 g each)
• 1 kg celeriac
• 40 g butter
• salt and pepper
• curry powder
• 2 bay leaves
• ½ tsp vegetable broth, instant
• 300 g whipped cream
• 75 g bacon
• 1 liter of water

Instructions

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

Dice the onions. Peel the carrots and celery. Cook 1 large carrot in boiling water for about 15 minutes. First, slice it, then cut out small stars. Cut the remaining carrots and celery into small pieces. Melt 30g of butter. Sauté the leftover carrots, the carrot and celery pieces, and the onions in it. Add 1 liter of water. Season with salt, pepper, curry powder, bay leaf, and stock, and simmer for about 20 minutes. Remove the bay leaf and puree the soup. Finish with 150g of whipping cream. Finely dice the bacon and fry briefly in 10g of butter. Lightly whisk in the remaining cream. Serve the soup with a dollop of cream and ham. Garnish with the carrot stars. The soup tastes great during Advent or Christmas.