Summary

Ingredients

• 1 celeriac
• 2 tablespoons oil
• 2 tablespoon flour
• 1 liter stock (instant)
• 2 egg yolks
• 125 ml cream
• Salt and pepper, white
• 2 tablespoon chives, cut
• 4 slices white bread

Print Recipe Pin Recipe

Instructions

1. Thoroughly wash and clean the celery bulb and cut into small cubes. Heat the oil in a saucepan, stew the celery cubes in it for 10 minutes, dust with flour and add the broth. Salt and pepper lightly, simmer for half an hour.
2. Beat the egg yolks with the cream and use them to thicken the soup. Garnish with toasted white bread cubes and chives before serving.