Summary

Ingredients

• 300 g potato (s)
• 1 leek
• 1 small celeriac
• 1 small onion (s)
• 60 g butter
• 750 ml vegetable stock, or water
• salt and pepper
• 125 ml cream
• 2 slices toast
• Herbs, e.g., chives, parsley,

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Instructions

1. Wash, peel and cut the potatoes into small pieces. Clean, wash and slice the leek. Peel and dice the celery.
2. Melt 30 grams of butter in a saucepan and sauté the finely chopped onion, potatoes and half of the celery and leek. Top up with broth or water and season with salt and pepper. Let simmer for 15 minutes.
3. In a second saucepan, sauté the remaining leek and celery pieces in the remaining butter. Puree in the first pot, heat again and season to taste. Refine with cream.
4. Toast slices of toasted bread or toast them light brown and cut into cubes.
5. To serve, put the soup on the plate first, then the vegetables and the bread cubes. Garnish with finely chopped herbs as desired.