Summary

Ingredients

• 500 g potato (s)
• 200 g carrot (s)
• 130 g celery
• 1 onion (s)
• 2 cloves garlic
• 1 liter chicken broth, (cubes)
• 2 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper
• 2 roll (s), cut into small cubes
• 2 tablespoon oil, (I`ll use sesame oil)
• 125 ml heavy cream

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Instructions

1. Peel the carrots and celery and cut into small cubes, peel the potatoes and chop roughly into cubes, chop the onion and garlic, heat the olive oil and roast the onion, pour in the broth and add the vegetables, salt and pepper, add the balsamic vinegar and simmer until soft, then Puree the soup (whole or only half the amount as desired), stir in the cream and remove from the plate.
2. Heat the oil and roast the bread cubes nicely, put the soup on a plate and sprinkle the roasted cubes on top