Creamy celeriac soup with scalloped baguette

Name: creamy celeriac soup with scalloped baguette
Total time: 30 min
Yield: 4
Ingredients: 1 celeriac; 2 crumbly potato; 2 sweet potato; 1 liter vegetable stock; 100 milliliters cooking cream; 150 gram leeks; nutmeg; 1 brown baguette; 200 gram Brie; 200 gram Camembert

Ingredients

1 celeriac
2 crumbly potato
2 sweet potato
1 liter vegetable stock
100 milliliters cooking cream

150 gram leeks
Nutmeg
1 brown baguette
200 gram Brie
200 gram Camembert

Directions

Boil the celeriac and potato in the broth for about 20 minutes. Add the cream for the last few minutes and puree the soup completely.
Add the leeks and cook for a further 5 minutes at a low setting. Season the soup with nutmeg and pepper.
In the meantime, preheat the oven grill. Place the half baguettes on the baking sheet and top with the slices of brie. Grate the cheese for a few minutes under the grill and serve the bread in pieces with the soup.