Celery Cream Soup with Garlic Croutons

Ingredients

• 250 g celery root
• 300 g large potatoes (starchy, 2 large potatoes)
• 1 onion
• 2 tbsp oil
• 800 ml vegetable broth (ready-made)
• 200 g whipping cream
• Salt
• freshly ground pepper
• a few spritzes lemon juice
• 150 g baguette (or white bread)
• 2 Garlic cloves
• 1 bunch parsley
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Peel, wash and cut celery and potatoes into pieces. Peel and dice onion. Heat oil in a tall pot. Briefly sauté onion, celery, and potatoes. Add broth, cover, and simmer for 30 minutes.

2. 2.

   Meanwhile, cut baguette into larger pieces. Peel garlic and slice. Rinse parsley, shake dry, pluck leaves from stems, then roughly chop. Heat olive oil. Toast baguette and garlic until golden yellow. Stir in parsley briefly. Season with salt and pepper.

3. 3.

   Puree celery and potatoes in the broth. Add cream and heat. Season with salt, pepper, and lemon juice. Arrange garlic croutons on top of the soup.