Celery and pear soup with croutons | BRIGITTE.de

preparation

1. Clean, peel and dice the celery into approx. 2 cm pieces. Roughly dice the onion. If necessary, peel the pears, then quarter them and remove the core. Cut the pears finely. Set aside 2-3 tablespoons of the pears. Peel the potato, rinse it and dice it into approx. 1 cm pieces.

2. Heat 1 tablespoon of oil and the butter in a saucepan. Add the celery, onion, pear and potato cubes and sauté all over for about 5 minutes. Fill with vegetable broth and simmer with the lid on for about 15 minutes over medium heat.

3. First cut the rolls into slices approx. 5 mm thick, then into cubes. Heat the remaining oil (2 tablespoons) in a pan and toast the bread cubes until light brown, about 3 minutes. Add caraway seeds and remaining pears and fry briefly.

4. Add the cream to the soup and bring to the boil. Puree the soup finely with a hand blender, season with salt, pepper and lemon juice and serve in deep plates. Serve with caraway croutons and pear.