18 oz. potatoes
3 carrots
1 onion
1 bunch parsley
1/2 oz. celeriac
3 1/2 tbsp. butter
1 tbsp. flour
Bouillon broth
Bread croutons

Peel and dice the potatoes and carrots into small pieces. Saute 1 minced onion, 1 bunch minced parsley and a little celeriac in the butter until soft. Sprinkle with the flour, stirring constantly and continue to cook for 5 minutes. Add sufficient amount of bouillon broth and simmer over low heat, covered for 1/2 hour. Press soup through sieve and reheat. Season as desired. Sprinkle bread croutons over and reheat. Season as desired. Sprinkle bread croutons over soup.