Summary

Ingredients

• 2 small carrots
• 1 celeriac
• 3 spring onion (s)
• 1 small onion (s)
• 60 g durum wheat semolina
• 2 tablespoon rapeseed oil
• 2 tablespoon butter
• 1 liter vegetable stock
• 1 bay leaf
• Salt and pepper, nutmeg, sugar
• nutmeg
• sugar

To sprinkle:

• 3 slices toast
• 1 tablespoon rapeseed oil
• 1 tablespoon butter
• 50 grams bacon
• chives

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Instructions

1. Finely dice the carrots and celery. Finely chop the spring onions as well. Finely dice the onion and roast in a saucepan with the semolina in a mixture of oil and butter until light brown. Add the vegetables and roast briefly. Pour the vegetable stock on top. Add the bay leaf and cook the soup open for 10 minutes. Season with nutmeg, salt, pepper and a little sugar.
2. Finely dice the toast. Cut the bacon into strips and fry in a pan in the oil until crispy, remove. Put butter in the pan and toast the bread cubes in the mixture until golden brown. Mix with the bacon. Cut the chives into rolls. Serve the soup sprinkled with the toasted bacon bread cubes and chives.