Celery cream soup with fir trees

Celery cream soup with fir trees
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When your stress level takes over again, you usually crave something to bring you back down to earth. Some chocolate may be helpful, but it’s also fatal when it comes to weight. You can also get some healthy and effective relief in the veggie department.

For this you’ll need:

600 g fresh celeriac
one potato
one shallot
3 tablespoons of butter
1 large carrot
800 ml vegetable soup
1 pinch of vanilla pulp
salt and pepper
200 g cream
1 tsp lemon juice
1 pinch of fresh chives

First peel the celery and potatoes, then dice them. Dice the shallot as well and sauté with potato and celery in a tablespoon of butter. Add the vegetable stock and cook for 20 minutes.

Peel the carrot and cut it lengthwise into thin slices. Use a small fir tree cookie cutter to cut out fir trees. Melt the rest of the butter with the vanilla pulp in a pan and then briefly sauté the fir trees in it. Finally, sprinkle them with powdered sugar and glaze them.

Puree the soup and season with lemon juice, salt and pepper. Most of the stiffly whipped cream is now stirred in.

Pour the soup into the plates (cups), place the little trees on top and garnish with the remaining cream and the chopped chives.