Beet soup with celery cream

Peel the winter carrot and cut into 1 cm pieces.

Cut the bottom of the beets and cut into equal pieces.

Slice the garlic. Heat the oil in a large pan and fry the carrot, beet and garlic for 5 minutes on low heat.

Add the bouillon tablets and the water and bring to the boil. Cook for 15 minutes on low heat.

Meanwhile, make the celery cream. Keep a few leaves of the celery apart and cut the rest fine.

Put in a high cup with the sour cream. Puree with the hand blender and season with pepper. Clean the hand blender.

Remove the pan from the heat and puree the soup with the hand blender.

Divide the soup over bowls or deep plates. Drizzle each bowl with celery cream, sprinkle with pepper and garnish with the trailed leaves of celery.