Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- The soup tastes very good in the Advent or Christmas season.
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