Celery soup with celery leaves

Ingredients for 6 servings:

• 3 small celeriac, approx. 600 g, peeled
• 1 tbsp rapeseed oil
• 1 tbsp butter
• 1 tsp powdered sugar
• 1 ½ liters of chicken broth
• 2 garlic cloves
• n. B. herbal salt
• n. B. herb pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 egg yolk
• 100 ml cream
• 3 stalks of celery greens

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash and trim the celery root thoroughly, then chop into large cubes. Peel the garlic. Heat the oil and butter in a saucepan and add the celery cubes. Dust with powdered sugar and let it caramelize. Sauté for about 10 minutes. Simply add the garlic and pour in the broth. Season with salt, pepper, and nutmeg. Simmer for a quarter of an hour. Check that the celery is soft, then puree. In a small bowl, mix the egg yolk with the cream using a fork and use to thicken the soup. Do not let it boil any further. Wash the celery leaves, pat dry, and chop finely. Garnish the soup with the celery leaves before serving. Serve with croutons, if desired.