Carrots – Celery – Soup

Summary

Ingredients

• 2 small onions
• 5 carrot (s) (10 g each)
• 1 kg celeriac
• 40 g butter
• salt and pepper
• Curry powder
• 2 bay leaves
• 0.5 teaspoon ½ vegetable stock, instant
• 300 g whipped cream
• 75 g bacon
• 1 liter water

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Instructions

1. Dice the onions. Peel the carrots and celery. Cook 1 large carrot in boiling water for about 15 minutes. First cut into slices then cut out small stars. Cut the remaining carrots and celery into small pieces.
2. Melt 30 g butter. Sweat leftover carrots, carrot and celery pieces and onions in it. Add 1 liter of water. Season with salt, pepper, curry, bay leaf and broth, simmer for about 20 minutes.
3. Remove the bay leaf and puree the soup. Refine with 150 g whipped cream. Cut the bacon into fine cubes and fry briefly in 10 g butter. Lightly whip the rest of the cream. Serve the soup with a dollop of cream and ham. Garnish with the carrot stars.
4. The soup tastes very good in the Advent or Christmas season.