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🍲 Creamy Celery and Leek Soup with Crispy Croutons

289 kcal · 30 min · 4 servings

Ingredients

• 500 g celery
• 1 stalk leek
• 2 tbsp olive oil
• 700 ml vegetable broth
• 1 tbsp fresh chopped tarragon
• 100 ml whipping cream
• 2 tbsp crème fraîche
• salt
• pepper (from the mill)
• cayenne pepper
• lemon juice
• 2 slices toast bread
• 2 tbsp olive oil
• 1 tbsp butter
• salt

Instructions

1. 1. Peel the celery stalks and cut the flesh into small cubes.
2. 2. Wash the leek thoroughly, remove the tough green ends, and slice it into thin rings.
3. 3. Heat some oil in a pot and sauté the diced celery and leek rings for about two minutes.
4. 4. Deglaze the vegetables with the vegetable broth.
5. 5. Let the soup simmer gently on low heat for about 15 minutes.
6. 6. Stir in the fresh tarragon, cream, and Creme Fraiche into the finished soup.
7. 7. Finally, season the soup to taste with salt, pepper, a pinch of cayenne pepper, and some lemon juice.
8. 8. Trim the crusts off the toast slices and cut the bread into small cubes.
9. 9. Add the oil and butter to a pan that is not too hot.
10. 10. Fry the bread cubes slowly for about four minutes until golden brown and crispy.
11. 11. Lightly salt the croutons and let them drain on kitchen paper.
12. 12. Divide the hot soup among the plates.
13. 13. Sprinkle the soup with the fresh croutons and serve immediately.

Nutrition per serving

• kcal: 289
• Protein: 5 g · Fett/Fat: 25 g · Carbs: 12 g