for 4 person

Soup

1 tbsp	olive oil
1	onion, finely chopped
500 g	celeriac, cut into small pieces
300 g	mealy potatoes, cut into small pieces
9 dl	vegetable bouillon
4 bag	herbal tea (e.g. Pro Montagna Mountain Herbal Tea)
1 dl	full cream

Cracker

1 bag	herbal tea (e.g. Pro Montagna Mountain Herbal Tea)
40 g	grated Parmesan

To serve

1 dl	cream, beaten until light and frothy

How it's done

Soup

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.

Cracker

Cut open the tea bags, pour the tea into a bowl. Add the cheese, mix, spread on a baking tray lined with baking paper.

To bake

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.

To serve

Plate up the soup, top with the cream. Break the cracker into pieces, serve with the soup.

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