Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the oil in a pan. Add the onion and celery, sauté for approx. 5 mins. Add the potatoes, cook briefly, pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 25 mins. until soft. Blend the soup, remove the pan from the heat, add the tea bags, leave to steep for approx. 15 mins., remove the tea bags. Pour in the cream, bring the soup back to the boil.
Cut open the tea bags, pour the tea into a bowl. Add the cheese, mix, spread on a baking tray lined with baking paper.
Bake for approx. 5 mins. in the centre of an oven preheated to 200°C until golden brown. Remove from the oven, leave to cool completely on a rack.
Plate up the soup, top with the cream. Break the cracker into pieces, serve with the soup.
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