Green and white celery soup with croutons

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 600 g celeriac
• 5 tbsp olive oil
• 750 ml chicken broth
• 4 slices of white bread
• 1 bunch of parsley
• 65 g Parmesan, grated
• some salt and pepper
• n. B. Nutmeg
• 250 g Cremefine or cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

refined!

Peel and finely dice the onion. Peel, wash, and roughly dice the celery. Sauté both in about 3 tablespoons of olive oil. Add the stock, bring to a boil, and simmer for about 10 minutes. Remove the crusts from the bread slices, roughly dice 2 slices, add to the soup, and simmer for another 10 minutes. Meanwhile, cut the remaining white bread into small cubes and toast in the remaining olive oil until crispy. Wash the parsley and pick off the leaves. Stir 40g of grated Parmesan cheese into the soup. Then puree everything finely. Season with salt, pepper, and nutmeg. Now remove 1/4 of the soup, add the parsley, and puree again until finely chopped. Add the Cremefine or cream to the remaining soup and bring to a boil. Heat the green soup. Ladle the white soup into deep bowls, place the green soup in the center of each bowl, and swirl it through with a fork or wooden skewer. Serve garnished with the white bread croutons and the remaining Parmesan cheese.