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🍽️ Creamy Celery and Potato Soup with Crispy Croutons and Celery Stalk Puree

485 kcal · 30 min · 4 servings

Ingredients

• 250 g Celeriac
• 120 g floury potatoes
• 1 Shallot
• 3 tbsp Oil
• 75 ml dry white wine
• 0.5 l vegetable broth
• Salt
• white pepper
• 5 Stalks Celery stalks
• 4 Slices Toast bread
• 1 tbsp Butter
• 120 ml Whipping cream (min. 30 % fat)
• Nutmeg
• Celery greens (for garnish)

Instructions

1. 1. Peel the celeriac and the potatoes.
2. 2. Cut the celeriac and the potatoes into small cubes.
3. 3. Finely chop the shallot.
4. 4. Heat 2 tablespoons of oil in a pot.
5. 5. Sauté the shallot in the hot oil until translucent.
6. 6. Add the celeriac cubes to the pot.
7. 7. Sauté the celeriac briefly.
8. 8. Deglaze the mixture with white wine.
9. 9. Let the alcohol in the wine evaporate.
10. 10. Pour in about 400 milliliters of vegetable broth.
11. 11. Season the soup with salt and pepper to taste.
12. 12. Cook the vegetables until tender with the lid on.
13. 13. Thoroughly wash the celery stalks.
14. 14. Remove the fibrous strings from the celery stalks.
15. 15. Cut the celery stalks into small pieces.
16. 16. Melt the remaining butter in a frying pan.
17. 17. Sauté the celery stalk pieces in the butter.
18. 18. Season the celery stalks with salt and pepper.
19. 19. Pour the remaining vegetable broth over the celery stalks.
20. 20. Cook the celery stalks until tender with the lid on.
21. 21. Cut the white bread into small cubes.
22. 22. Fry the bread cubes in the butter until golden brown.
23. 23. Remove the croutons from the pan.
24. 24. Let the croutons cool down completely.
25. 25. Pour the cream into the celeriac and potato mixture.
26. 26. Puree the soup finely with a hand blender.
27. 27. Season the soup with a pinch of nutmeg.
28. 28. Puree the cooked celery stalks finely without adding more liquid.
29. 29. Fill the hot soup into bowls.
30. 30. Place one spoonful of celery stalk puree on top of each bowl of soup.
31. 31. Garnish the soup with the cooled croutons and celery greens.

Nutrition per serving

• kcal: 485
• Protein: 9 g · Fett/Fat: 32 g · Carbs: 38 g