Celery soup

Ingredients for 2 servings:

• 2 pieces of celeriac, e.g. from a bunch of soup vegetables
• 1 clove(s) garlic, peeled but left whole
• ¾ liter of water, rather less at first, then possibly extend
• 1 tbsp vegetable broth
• Salt
• nutmeg
• some milk
• some cream
• a few stalks of parsley
• 1 tbsp olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

quite slim and simple

Peel the celery thinly with a vegetable peeler, removing any sand. Cut into large pieces. (This amount is perfectly sufficient for two servings; these packets always contain eighths or thick slices, and two of them.) Sauté in a saucepan with the oil and the garlic clove, but do not allow to brown. Fill with water, add the bouillon powder, and season with salt. Simmer over low heat until soft. Finally, add a splash of milk and puree with a hand blender until smooth and foamy. Sprinkle with nutmeg and finish with a little cream. Carefully wash and finely chop the parsley (which is often included in the vegetable packet), then stir it into the hot soup at the very end. Do not cook. If you like, top with butter or garlic croutons and serve immediately.