Summary

Ingredients

• 100 g carrot (s)
• 100 g parsley - root
• 100 g celery
• 0.5 stick ½ / l leek. cut small
• 1 onion (s)
• 2 tablespoon butter
• 1 tablespoon flour
• 0.75 liter ¾ vegetable stock
• liter ⅛ sweet cream
• 2 tablespoon sour cream
• 0.25 liter ¼ must
• 1 pinch (s) salt and pepper
• 1 potato (s)
• 1 clove garlic
• possibly cinnamon
• 2 roll (s)
• butter
• 1 clove garlic, pressed

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Instructions

1. Cut the roots and potatoes into cubes.
2. Finely chop the onion, garlic and sweat in butter, add the roots, roast briefly, continue to roast with flour, deglaze with broth. Add the potatoes and leeks, sauté everything until soft and puree the vegetables finely.
3. Whisk the cream and sour cream together and refine the soup with it. Add the must, season with salt and pepper (possibly a pinch of cinnamon)
4. For the croutons, dice the bread roll. Heat the butter, briefly fry the pressed garlic in it, add the bread cubes and roast.