Yellow Tomato Soup with Homemade Potato Bread

Ingredients

• 1 onion
• 100 g Celery Root
• 1 Carrot
• 2 tbsp Vegetable oil
• 1 tsp curry powder
• 600 ml broth
• 600 g yellow tomatoes
• 100 g crème fraîche
• 1 handful chervil
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Peel and dice the onion, celery root, and carrot. Sauté all together in hot oil for 1-2 minutes until colorless.

2. 2.

   Add the broth, bring to a boil, then add the tomatoes. Simmer gently for about 20 minutes.

3. 3.

   Puree the soup finely (optionally strain through a sieve), let it reduce slightly if needed or add more broth. Do not overcook, then stir in the crème fraîche.

4. 4.

   Rinse and dry the chervil, shake off excess water, finely chop (reserve a few stems for garnish). Add to the soup and season with salt and pepper.

5. 5.

   Serve the soup in bowls garnished with the remaining chervil. Offer homemade potato bread on the side if desired.