Cream of celery soup with croutons

Ingredients for 4 servings:

• 500 g celeriac
• 200 g potatoes
• 2 small onions, red
• 0.7 liters of water
• ½ cup cream
• 1 tbsp, leveled vegetable broth, instant
• Salt
• Pepper, mixed, freshly ground
• 1 tsp butter
• 2 slices of bread, white, preferably from the day before
• 1 garlic clove(s)
• 3 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegetarian and delicious

Peel the celery root and potatoes and chop into large pieces. Peel and quarter the onions. Briefly fry the celery, potatoes, and onions in olive oil. Deglaze with half of the water. Add the vegetable stock and salt. Simmer everything until soft, about 20 minutes. Then puree and top up the soup with the remaining 350 ml of water. Season with salt and pepper and add the butter. Dice the bread slices and finely chop the garlic. Fry the bread and garlic in the olive oil until crispy and season lightly with salt. Whip the cream until stiff peaks form and mix with the soup. This will make it nice and frothy. Divide between plates and top with the croutons.