Celery-Leek Soup with Croutons

Ingredients

• 500 g celery
• 1 stalk leeks
• 2 tbsp olive oil
• 700 ml vegetable broth
• 1 tbsp freshly chopped tarragon
• 100 ml whipping cream
• 2 tbsp crème fraîche
• Salt
• ground pepper
• Cayenne pepper
• Lemon juice
• 2 slices toast bread
• 2 tbsp olive oil
• 1 tbsp butter
• Salt

Instructions

1. 1.

   Peel and dice the celery. Wash, trim, and slice the leeks into rings. Sauté both in hot oil for about 2 minutes. Deglaze with vegetable broth and simmer gently for about 15 minutes. Stir in tarragon, cream, and crème fraîche; season with salt, pepper, cayenne pepper, and lemon juice.

2. 2.

   For the croutons, cut the toast slices into small cubes. Add olive oil and butter to a not-too-hot pan and cook slowly for about 4 minutes until golden brown. Lightly salt and drain on kitchen paper.

3. 3.

   Serve the soup in bowls and sprinkle with the croutons.