How to make
Clean the vegetables and chop them into pieces.
Heat olive oil with butter (or just olive oil) and fry the red onion in it for 3-4 minutes.
Add the carrots and celery and pour the water. Add salt and boil under a lid for 25 minutes. If the vegetables are still hard after this time, continue cooking until they soften.
Pour the cream and puree until a smooth mixture is obtained. If desired, dilute it with a little more water or cream.
Crush the garlic with the Provencal herbs, olive oil, lemon juice, salt, black pepper and sugar in a mortar.
Season your dressing as you like.
Distribute the vegetable cream soup into portions and add cream, Provencal dressing and chia seeds on each one.
Optionally, add carrot soup and crispy croutons or crackers to the portions, as well as green parsley leaves for color.
Serve the carrot and celery cream soup hot.
Enjoy your meal!
