Celery-sweet potato soup with home made crouton

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P1060462Ingredients: half of a medium celery, 1 medium potatoes (peeled and quartered), half of a sweet potato, 1 onion (skinned, quartered), 1 tablespoon oil, 1 litre chicken stock (salt reduced), 250 ml cream, salt (seasoning to taste), pepper (seasoning to taste), nutmeg

for the crouton: dry bread cut into small cubes, 1 clove garlic, 0,5 g walnut chopped in the mortar, salt, butter or oil

Method

  1. Cut the celery in large dice. Peel the potatoes and cut into small cubes. Chop onion.
  2. In a large pot, heat oil and add finely chopped celery and onion, saute for a few minutes until celery gets golden color. Add the potatoes, stock and seasonings.
  3. Bring to boil, reduce heat to simmer, and cook for about 20 minutes or until potato is breaking up. Using a stab blender or goblet blender, puree the soup until smooth. Return to pot, add cream and heat, but do not boil, taste and adjust seasonings in need.
  4. Prepare croutons: fry the garlic in the butter or oil in a frying pan. Discard it before charred. Add the nicely cut breads to butter and fry until crispy. Scatter with grounded walnut.
  5. Serve soup with the croutons on top.
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