Vegetable soup with carrots, potatoes, celery and cheese
Ingredients
- 3 potatoes
- 3 baguettes
- 2 onions
- 2 carrots
- 100 g celery
- 4 tbsp olive oil
- 2 tbsp butter
- 2 tbsp cheese
- dill, to taste
- salt, to taste
- pepper, to taste
Utensils
- knife
- cutting board
- pot
- mixing spoon
- hand blender
Instructions
- Cut the onions, potatoes, carrots and celery into large cubes.
- Fry the vegetables in the pan heated with 2 tablespoons of olive oil for about 2 minutes.
- Cover the vegetables completely in hot water and bring to the boil.
- Then everything Cook over low heat for about 30 minutes.
- Pure the finished vegetables in a blender.
- Add the cheese and mix well.
- Season with salt, pepper and nutmeg.
- Bring the soup to the boil, stirring regularly Remove from the heat.
- Dice the baguette into small cubes and toast to form croutons.
- Serve the vegetable soup with croutons.
