Celery soup green – white

Ingredients for 4 servings:

• 600 g celeriac
• 1 handful of celery
• 1 onion(s), finely chopped
• 3 tbsp olive oil
• 800 ml vegetable stock
• 1 bunch of flat-leaf parsley
• 6 tbsp Parmesan, freshly grated
• 100 ml whipped cream
• Salt and pepper, white
• 100 g white bread
• 5 tbsp olive oil
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the celeriac and cut into 1 cm cubes. Sauté the onion and celery cubes in 3 tablespoons of olive oil, pour in the stock, and simmer for 10 minutes over medium heat. Remove the crust from the white bread, dice 2/3 coarsely and 1/3 finely. Add the coarse bread cubes to the soup and simmer for another 10 minutes. Stir in 4 tablespoons of the Parmesan cheese and let the soup cool slightly. Whip the cream and refrigerate. 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 white soup to a boil with the whipped cream. Toast the small bread cubes in 5 tablespoons of olive oil. Serve the white soup among bowls and spoon some of the green soup into the center. Garnish with the bread cubes and 2 tablespoons of Parmesan cheese.