Celery soup with croutons

Ingredients for 4 servings:

• 1 large celeriac
• 1 carrot(s)
• 2 potatoes
• 1 onion(s)
• 1 liter vegetable broth
• 100 ml cream or milk
• 2 slice(s) of bread, older bread is fine
• some oil for frying
• some salt and pepper
• some nutmeg, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Peel and dice the celery, potatoes, carrot, and onion. Briefly sauté them in a pan with a little oil. Add the stock, cover, and simmer for about 15 minutes, until everything is tender. If you like, you can dice some bread (even hard bread) and fry it in a pan. Add the croutons to the soup before serving. This will liven things up a bit. Once the vegetables are soft, puree everything, bring back to a boil, and add the cream or milk. Puree again until the soup becomes slightly foamy. Season to taste with salt, pepper, and nutmeg.