Celery cream soup

Ingredients for 3 servings:

• 4 stalks celery
• 800 ml vegetable stock
• 200 ml cream or cremefine for cooking, 7% fat
• 1 large garlic clove(s)
• 1 m.-large onion(s), red
• 40 g flour
• 40 g butter
• 1 slice(s) processed cheese, as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Celery, vegetarian, simple, using up leftovers

Briefly rinse the celery stalks under running water, dry them, trim off the top and bottom ends, and cut the remaining celery into small pieces. If you’re not using ready-made vegetable stock, bring a small pot with 800 ml of water to a boil and add the instant vegetable stock or stock cubes (I used two stock cubes from a health food store). Otherwise, bring 800 ml of the ready-made vegetable stock to a boil. Cook the celery in the vegetable stock for about 15-20 minutes until soft. After about 10 minutes, add the garlic, either finely chopped or pressed. In a pan, fry the onions with about 10 g of butter until translucent. After 15-20 minutes, remove the vegetable stock from the heat, add the onions, and puree with a hand blender. In another saucepan, make a roux with 30 g of melted butter and the flour. Deglaze the roux with the pureed stock and add the cream. Season to taste with pepper and salt. Optionally, you can add one or two slices of processed cheese. Simmer the soup over medium heat for another 10-15 minutes, or until the soup reaches the desired thickness, stirring occasionally. Serve with bread, rolls, toast, or baguette, as desired. I served it with warm garlic baguette. This makes about three servings, based on 2.5 ladles, each serving of which has about 240 calories. For more processed cheese or different quantities, you should recalculate the calories.