Celeriac soup and herb crutons

Fall is definitly here with early darkness and lots of rain. Soup is my comfort food in the fall. Celeriac is in season and tastes amazing. Together with potatoes it makes a great base. I also made some herb crutons to with the soup. You can use one or more of the herbs. No need to go out to buy all the variaties. Take what you have at home.

Celeriac soup and herb crutons
3-4 servings
1 lbs (500g) celeriac root
2 potatoes
1 onion
4 cups (900ml) vegetable stock
3/4 cup (200ml) single cream
salt and pepper
Herb crutons
1/2 loaf of sourdough bread
1 handfull of fresh herbs like rosemary, basil, thyme and parsley
1/2 tsp sea salt flakes
1 garlic clove
3 tbsp olive oil

Preheat oven to 390 F (200C). Remove crust and cut the loaf in small dices.
Smash herbs, garlic and salt in a pestle and morter. Stir inn olive oil.
Miks the herb oil with the bread and spread out on a baking sheet.
Bake for about 10 minutes until golden and crisp.

Peel and dice the celeriac and potatoes. Finely chop the onion. Heat butter in a large saucepan
and cook celeriac, potatoes and onion for 5 minutes. Add vegetable stock and cook on low heat wit the lid on
for 25-30 minutes. Puree the soup in a blender until smooth. Pour back into the saucepan, add the single cream
and cook further 2 minutes. season to taste with salt and pepper.