Celeriac soup

Cut the celeriac into slices, peel and cut into cubes. Chop the onion, cut the cabbage into strips and finely chop the garlic.

Cut the celery into thin slices and cut the bacon into broad strips. Heat the oil in a soup pot and glaze the onion and garlic.

Put the celeriac through it and cook gently for 5 minutes. Pour broth, bring to the boil while stirring and boil the celeriac gently for 10-15 minutes.

In the meantime, heat in a stirring oil and fry the bacon while browning and crisp. Drain on kitchen paper.

Fry the pointed cabbage in the shortening of the bacon in 3-4 minutes until al dente. Season with salt and pepper.

Puree the celeriac in the broth with the hand blender into a smooth, light-weighted soup. Add the celery and thyme.

Let the soup cook for 2-3 minutes on low heat. Season with salt and pepper.

Spoon the soup into wide bowls and shovel the pointed cabbage in the middle. Divide the bacon bars over it.