Celeriac soup with parsley oil

Peel the celeriac and cut into 2 cm pieces. Slice the garlic and cut the onion in half rings.

Heat the butter in a thick-bottomed pan and fry the celeriac and onion for 5 minutes. Stir frequently.

Add the garlic, nutmeg, pepper and salt and cook for 3 minutes. Stir frequently.

Add the bouillon tablets and the water, bring to the boil and simmer for 15 minutes on low heat with the lid on the pan.

Meanwhile, peel the pears, cut into quarters, remove the core and cut into pieces. Remove the pan from the heat, add the pear and puree with the hand blender.

Clean the hand blender. Add the whipped cream, season with salt and salt and heat for 5 minutes on low heat.

In the meantime, cut the parsley coarsely, put the oil and vinegar in a high cup and puree with the hand blender.

Season with (freshly ground) pepper and possibly salt. Divide the soup over bowls and sprinkle with the parsley oil. Yummy! .