For the soup:
For the garnish:
- Peel the celeriac and cut into fine slices. Finely chop onion and garlic.
- Melt butter in a pan and let the celery slices, onion and garlic glaze for some time on medium heat to ensure that they do not take on any colour.
- Season with salt, pepper and nutmeg, add bay leaf and herbs and deglaze with white wine. Let the wine boil down considerably, then top up with some water. Let the soup simmer until the celeriac is completely soft.
- Blend with a blender, then pass through a fine sieve, add the cream and bring everything to the boil again. Add seasoning and finish with a dash of lemon juice.
- In the meantime, toast the bread cubes in a pan with little or no fat until crispy and golden in colour, adding a pinch of cinnamon for flavour.
- Serve the soup, sprinkle with the cinnamon croutons and cress or chives and garnish with a dollop of sour cream.
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