White Celery Soup with Croutons

Ingredients

• 2 slices of white bread
• 2 tbsp butter
• Salt
• 300 g waxy potatoes
• 2 carrots
• 3 stalks of flat-leaf celery
• 1 onion
• 1 tbsp plant oil
• 800 ml vegetable broth
• Pepper (freshly ground)
• 100 ml milk
• 2 tbsp Sour cream
• Nutmeg (freshly grated)
• 1 tbsp chopped parsley
• 1 tbsp marjoram leaves

Instructions

1. 1.

   Remove crusts from the bread, dice into small cubes and fry in a hot pan with melted butter until golden brown. Remove, drain on kitchen paper and lightly salt.

2. 2.

   Peel, wash, and cut potatoes into bite-sized pieces; slice carrots thinly. Wash, trim, and slice celery into narrow strips.

3. 3.

   Chop onion finely and sauté in a pot with 1 tbsp oil until translucent. Add the vegetables, cook briefly, then pour in broth, season with salt and pepper, and simmer over medium heat for about 15 minutes. Stir in milk, mix in sour cream, warm gently, adjust seasoning with salt, pepper, and a pinch of nutmeg, add herbs, and serve the soup in bowls topped with croutons.