Ready in about: 45 minutes | Serves: 4
6 French baguette
2 Baby carrots
4 oz Celery Root
4 tbsp Olive oil
2 tbsp Butter
2 tbsp Cream cheese
Pepper black ground, to taste
Cut one large onion, potatoes, carrots and celery root into large cubes. Heat 2 tablespoons of olive oil in a pan and fry the vegetables for 2 minutes. Add hot water to completely cover the vegetables. Bring to a boil, remove the froth and reduce heat. Boil 30 minutes (the vegetables should be well boiled soft).
Beat the prepared vegetables with a blender until mashed or rub through a sieve. Add cheese to the soup, mix well. Add salt, pepper, and nutmeg. Stir continuously and bring the soup to a boil, remove from heat. Cut circles from white bread with a diameter of 3 inches and fry them. Serve croutons with soup.
Nutritional info per serving:
Calories: 171 Kcal Fat: 8.4 g. | Protein: 3.3 g. | Carbs: 21 g.