Celery and leek cream soup

Ingredients for 8 servings:

• 1 kg celery
• 4 leeks
• 1 large onion(s)
• 2 large potatoes
• 1 ½ liters vegetable broth
• 100 ml white wine
• 200 g whipped cream
• 10 g butter
• 75 g cream cheese spread
• 2 slice(s) bread(s) (spelled bread)
• some oil
• salt and pepper
• Nutmeg, freshly grated
• e.g. crème fraîche
• e.g. parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

with melted cheese and spelt croutons

Dice the onions. Slice the leek and wash thoroughly in a sieve. Drain well. Peel the celery and dice it. Wash, peel, and dice the potatoes. Place the potatoes in a bowl of cold water until ready to use to prevent them from browning. Sauté the vegetables in a pan with a little oil. Fry them briskly; this gives the soup its special flavor. Add the vegetable stock and potatoes. Let everything simmer for a good hour, adding the wine occasionally and stirring frequently. This allows the stock to absorb the flavor of the leek and celery. Add the heavy cream and cream cheese and simmer for another 10 minutes until smooth. Purée everything with an immersion blender. Finally, season with salt, pepper, and grated nutmeg. For the croutons, trim the edges of the spelt bread and then finely dice the slices. Fry the cubes in a pan with a little butter until brown and crispy. Then drain briefly on a paper towel. If desired, add a little crème fraîche to the soup and serve sprinkled with chopped parsley.