Summary

Ingredients

• 1 onion (s), diced
• 500 g celeriac, rouhly diced
• 8 tablespoon oil (olive oil)
• 800 ml vegetable stock
• 100 g white bread, Italian debarked
• 6 tablespoon parmesan, freshly grated
• 1 bunch parsley, smooth
• 1 handful celery
• salt
• Pepper, whiter
• nutmeg
• 200 g whipped cream

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Instructions

1. Braise the onion and celery cubes in 3 tablespoons of olive oil. Pour in the broth and cook for 10 minutes over medium heat. 2/3 of the white bread coarsely, 1/3 finely dice. Add the coarse bread cubes to the soup and cook for another 10 minutes. Stir in 4 tablespoons of the parmesan and let the soup cool down a little. Pluck parsley leaves and celery leaves, wash and chop. Puree the soup and season with salt, pepper and nutmeg. Set aside 3/4 of the soup. Puree the rest with the herbs. Bring the light soup to the boil with 200 g of whipped cream. Toast the small bread cubes in 5 tablespoons of olive oil. Divide the light soup on plates and put some of the green soup in the middle.
2. Garnish with the bread cubes and 2 tablespoons of parmesan.