Summary

Ingredients

• 200 g carrot (s)
• 200 g celery sticks
• 1 leek
• 1 spring onion (s)
• 1 tablespoon butter
• 60 g semolina, (durum wheat)
• 1.2 liters vegetable stock
• 150 g crème fraîche
• salt and pepper

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Instructions

1. Prepare the vegetables and cut them into very fine cubes (I use a food processor).
2. Heat the butter in a medium pan. Roast the semolina in the butter and then add the prepared vegetables and roast them briefly.
3. Add the broth, bring the soup to the boil and cook on a low fire for about 12 minutes, covered.
4. After the 12 minutes, stir the crème fraîche into the soup, season with salt and pepper and bring to the boil again very briefly.
5. Then serve hot.