- 5 carrots
- 4 potatoes
- a quarter of a celery
Clean and cut the vegetables. Pour water over the vegetables just enough to cover them. and put it at slow fire until ready.
Use the hand blender to make the puree.
For the croutons you need :
- white bread
- 50 grams of butter
Remove the crust off the bread.
Cut the bread in small cubes.
Mix the melted butter with the crushed garlic.
Soak the bread cubes in the melted butter.
Put the bread in the oven at 190 Celsius degrees for about 15 minutes.
Add the croutons over the soup.