Cream of celery soup with coriander cream and sharp potato cubes

Ingredients for 4 servings

Cream of celery soup:
• 750 g celeriac
• 150 g potatoes
• 2 shallots
• 0.5 teaspoon coriander
• 20 g butter
• 1 tablespoon oil
• 2 fresh bay leaves
• 500 ml vegetable stock
• 500 ml milk
• Salt, Pepper
• 200 ml whipping cream
• 12 stalks coriander

Diced potatoes:
• 180 g potatoes
• 20 g butter
• 2 tablespoons oil
• 1 red chilli
• Salt

Time: 20 min plus cooking time 40 minutes

Preparation

1. For the celery soup clean, peel and cut into 2cm cubes the celery. Peel the potatoes and also 2 cm cubes. Dice the shallots finely. Coriander in a mortar finely crush. Butter and oil in a saucepan, sauté shallots over medium heat glassy. Celery, potatoes and coriander and fry. Bay leaves repeatedly cut with scissors. Give the vegetable stock, milk and bay leaf to the soup and cook, covered. Season with salt and pepper. Cook for 30-35 minutes on low heat.


2. Whip the cream until stiff and divided into two portions. Chop coriander leaves with tender stems fine, under the lift half the cream and refrigerate.

3. For the potato cubes Peel the potatoes and cut into 1/2 cm cubes. Heat butter and oil in a pan and brown the potatoes over medium to high heat for 10 minutes, until crispy. Halve the chili lengthwise, remove seeds and finely chop. Under the potato mix and fry briefly.

4. Remove the bay leaves from the soup. Puree the soup with a cutting bar very fine and pass through a fine sieve. Heat soup again, possibly, seasoning and whip the cream without coriander with a whisk. Potato cubes with salt. Serve soup with coriander cream and diced potatoes.


Nutritional information per serving: 458 kcal
• 9 g protein
• 36 g fat
• 22 g carbohydrates