Celery-cheese soup with walnut crostini

Name: celery-cheese soup with walnut crostini
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 el olive oil; 6 stems celery peeled and in little bows; 2 cloves garlic finely chopped; 1 herbal stock crumbled; 1 multigrain petit; 1 tray fresh walnut pesto 100 g; 150 g mature cheese grated; 1 el fresh thyme leaves pouch a 15 g

A tasty recipe. The starter contains the following ingredients: olive oil, celery (peeled and in bows), garlic (finely chopped), herbal stock (crumbled), multigrain petit pain, fresh walnut pesto (100 g), matured cheese (grated) and fresh thyme leaves (bag of 15) g).

Ingredients

Directions

Preheat the grill.
Heat oil in pan.
Pour the celery and garlic through it and cover it gently for 5 minutes.
Add bouillon tablet and 3/4 liters of water, bring to the boil and simmer for 5 minutes.
Cut in length into four slices and toasted in a grill for 2 minutes, browning until golden, halfway turning.
Crostini cover with walnut pesto.
Mix the celery mixture with hand blender to smooth soup.
Add cheese and let it melt with stirring.
Season with salt and pepper.
Soup into bowls and sprinkle with thyme leaves.
Place walnut crostini on the edge..