Celery soup green – white

Ingredients for 4 servings:

• 1 onion(s), diced
• 500 g celeriac, roughly diced
• 8 tbsp oil (olive oil)
• 800 ml vegetable stock
• 100 g white bread, Italian crustless
• 6 tbsp Parmesan, freshly grated
• 1 bunch parsley, flat
• 1 handful of celery
• Salt
• Pepper, white
• nutmeg
• 200 g whipped cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sauté the diced onion and celery in 3 tablespoons of olive oil. Pour in the stock and cook for 10 minutes over medium heat. Roughly dice 2/3 of the white bread and finely dice 1/3. Add the diced bread to the soup and cook for another 10 minutes. Stir in 4 tablespoons of the Parmesan cheese and let the soup cool slightly. Pick, wash, and chop the parsley leaves and celery leaves. Purée the soup and season with salt, pepper, and nutmeg. Set aside 3/4 of the soup. Purée the rest with the herbs. Bring the light soup to a boil with 200g of heavy cream. Toast the small bread cubes in 5 tablespoons of olive oil. Divide the light soup among bowls and place some of the green soup in the center. Garnish with the bread cubes and 2 tablespoons of Parmesan cheese.