Fine light celery soup

Ingredients for 2 servings:

• 200 g celeriac, approx. 1/4 tuber, diced
• ¾ liter of water
• 1 stock cube (beef or vegetable)
• 1 pinch of salt
• 4 tbsp cream
• ¼ tsp nutmeg, approx. 6 – 8 x grated
• 2 tbsp parsley, chopped for garnish
• 4 slice(s) bread(s), diced
• 4 clove(s) garlic, squeezed
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Bring the water with the stock cube to a boil, add the celery, and simmer for 10-15 minutes. Combine the garlic with the oil and mix with the bread cubes. Roast in the oven at 180°C for 10 minutes. Blend the celery soup, add the cream, salt, and nutmeg, and blend again. Ladle the soup into bowls and serve with the bread cubes and parsley.