Celeriac soup with red onion crostini

Name: celeriac soup with red onion crostini
Total time: 35 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 3 tablespoon peanut oil; 2 clove garlic pressed; 1 teaspoon paprika; 500 gram celeriac peeled, into pieces; 150 gram potato peeled, into pieces; 700 milliliters vegetable stock of tablet; 700 milliliters herbal broth from tablet; 100 milliliters cooking cream; 100 milliliters demi crème fraîche; 1 spring / forest onion in rings; 2 Red onion in rings; 1 teaspoon Brown sugar; 75 gram old cheese grated; 2 rolling brown bread cut open; 1 small brown baguette

Also try this delicious celeriac soup with red onion crostini

Ingredients

3 tablespoon olive oil
3 tablespoon peanut oil
2 clove garlic pressed
1 teaspoon paprika
500 gram celeriac peeled, into pieces
150 gram potato peeled, into pieces
700 milliliters vegetable stock of tablet
700 milliliters herbal broth from tablet

100 milliliters cooking cream
100 milliliters demi crème fraîche
1 spring / forest onion in rings
2 Red onion in rings
1 teaspoon Brown sugar
75 gram old cheese grated
2 rolling brown bread cut open
1 small brown baguette

Kitchen Stuff

kitchen tassel

Directions

Heat half of the oil and fry the onion, garlic and paprika. Add the celeriac and potato and fry for 2 minutes.
Pour in the stock and simmer gently with the lid for 20 minutes.
Heat the oven grill. Fruit for the crostini the onion rings in the rest of the oil. Add the sugar and 1 tablespoon water and cook for 3 minutes.
Roast the bread lightly under the grill. Add the cream to the soup and puree the soup. Scoop the spring onions.
Spread the red onion and cheese over the bread and garnish under the grill. Serve the soup in bowls and put the crostini on or next to it.