Ingredients for 4 servings:
1 onion
1 clove of garlic
500 g celeriac
300 g potatoes
1 tablespoon butter
1 liter vegetable broth (instant)
1 bed of cress
200 g whipped cream or 400 g whole milk
salt
Pepper
Pink berries
Possibly 4 stalks of celery
Preparation:
Peel and finely dice onion and garlic. Peel celery and potatoes, wash and cut into coarse pieces. Heat the butter in a saucepan and sauté the prepared ingredients in it. Deglaze with broth, cover everything an simmer for approx. 20 minutes until soft. Meanwhile cut the cress from the bed. Whip cream until half stiff or heat milk and froth. Puree soup very finely and bring to the boil again. Season to taste with salt, pepper and nutmeg. Divide cream or milk evenly among 4 glasses. Pour soup on top. Serve garnished with cress and pink berries. Serve with celery if desired.
Preparation time approx. 30 minutes
Nutritional values per serving (cream) approx.:
1292 kj / 307 kcal
8 g protein,
19 g carbohydrates,
23 g fat
Nutritional values per serving (milk) approx.:
957 kj / 227 kcal
9 g protein,
22 g carbohydrates,
11g fat
