Potato and celery soup with delicious breadcrumbs

– Baked celery and potatoes turn into tasty soup

– Bread, should be made before you start the soup, see separate recipe.


  • About. 500 g peeled celery root and approx. 300 g peeled potatoes in pieces, parsley root can also be added
  • 3 shallots
  • About. 7 dl vegetable broth (vegetable broth)
  • 2-3 dl milk possibly mixed with whipped cream
  • Salt and pepper
  • 200-250 g skin and boneless cod, possibly other fish fillet (you can also use salmon / trout)

Preheat the oven to 200 degrees. Clean and cut the vegetables into pieces. Place in a fireproof dish, drizzle over a little rapeseed oil. Fry the vegetables until tender and slightly golden (not browned). Place the vegetables in a saucepan. Add power until it covers the vegetables. Bring to the boil and simmer until the potatoes and vegetables are tender.

Run together with a hand mixer to a smooth, rich soup. Dilute with kraft and milk / cream to a suitable consistency. Season with salt and pepper.

Scream: Boil water and salt and add the cod. Let it simmer, do not boil, until the fish flakes – often 4-6 minutes depending on the thickness of the fish fillet. The fish can be fried – or you can bake it in the oven at 125 degrees for 10-15 minutes, depending on the size of the fish.

Smiling eggs: Preferably use tempered eggs. Put eggs in boiling water and cook for 6-8 minutes (8 minutes if there are large eggs). Rinse the eggs in ice cold water to stop the cooking process. Peel and slice the eggs, using a sharp thin knife.

Serving: Place the flaked cod in the bottom of a soup plate, pour over hot soup. Lay over a smiling egg and garnish with fresh dill and possibly salmon roe from glass.

Focaccia as toast

Tip: If you want to raise the dough for a long time, ie for 6-8 hours, use cold liquid and ⅕ pack fresh yeast (1 teaspoon dry yeast).

  • 1 l wheat flour
  • ½ pack yeast
  • 1 teaspoon sugar or honey (can be omitted)
  • ¾ ts salt
  • 5 dl lukewarm water
  • 1-2 tablespoons olive oil

Stir together all the ingredients, with the extraction of olive oil, into a sticky or mushy dough. Add the olives and knead together until the oil spreads around the dough. Cover and leave to rise for 40-50 minutes at room temperature.

Spread the raised dough on a baking tray lined with baking paper. Use a baking spatula and shape into a 3-4 cm high loaf and “square”, divide the bread into suitable pieces. The bread should still stick together. Cover with plastic, set to rise for 40-50 minutes. Drizzle over oil and repeat the stirring of the bread.

Sprinkle with flaxseed salt and bake in a hot oven at 225 degrees on the bottom or second bottom rack for 30-40 minutes. Cool on a rack.

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