1/3tsplemon oilfrom the baking department in the organic food store
For the croutons:
3tbspolive oil
4slicesbreadfor example rye, spelt or gluten-free bread, diced into small pieces
Instructions
For the soup, heat the olive oil in a large saucepan and gently fry the onion for 2 minutes while stirring. Add the diced celeriac and stir-fry for 2 minutes. Deglaze with hot water, add salt and simmer over medium heat with the lid closed for about 20-25 minutes, until the celeriac is soft.
Puree the entire contents of the pot in a blender until creamy. It is better to puree a little longer than too short, so that the consistency of the soup becomes creamy. Pour the soup back into the pot, add salt to taste if necessary and keep warm.
For the citrus oil, mix the olive oil with the lemon oil in a small bowl and set aside.
For the croutons, heat a pan, add the olive oil and stir-fry the diced bread on all sides for about 5 minutes until it is browned and crispy all over.
Pour the soup into bowls or deep plates, drizzle with the citrus oil and serve garnished with the croutons.
Wellcuisine-Tipp
The soup can be frozen very easily in a Tupperware container without any loss of taste.