Celery foam soup with croutons

Ingredients for 4 servings:

• 2 tbsp butter
• 400 g celeriac, peeled and finely diced
• 2 shallots, peeled and finely diced
• 1 garlic clove(s), peeled and finely diced
• 100 ml dry white wine
• 500 ml vegetable broth (instant)
• 250 g sweet cream
• 4 tbsp olive oil
• 2 slices of toast, crust removed and diced
• 1 tbsp truffle oil
• 3 tbsp butter, cold, approx. 30 g
• 2 tbsp sweet cream, whipped
• salt and pepper

Instructions

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

a fine yet hearty soup as a source of energy for cold days

Heat the butter and sauté the celery, shallots, and garlic. Deglaze with white wine and vegetable stock, bring to a boil briefly, add the cream, and simmer the soup in an uncovered pot over medium heat for about 30 minutes. Then purée the soup, pass it through a fine sieve, and season with salt and pepper. Heat the olive oil in a pan and toast the bread cubes until golden brown. Drain on a paper towel and season lightly with salt. Bring the soup back to a boil before serving and add the truffle oil. Stir the butter into the soup in small portions with the whipped cream. Blend the soup until frothy, divide among plates, and top with the croutons. Tip: The soup freezes very well—ideally before adding the truffle oil, butter, and whipped cream.