Celery-leek soup with yogurt

1. 

celery 10.5 oz (300 g) • carrots 7 oz (200 g)

Peel the celery and carrots and grate them into coarse noodles.

2. 

olive oil 1.25 tbsp (20 ml) • salt 1 tsp • water 2.1 cup (500 ml)

Fry the vegetables in oil in a pot. Add water, salt and simmer for 10 minutes.

3. 

leek 1.3 lb (600 g) • water 2.1 cup (500 ml)

Add cleaned, washed and chopped leeks. Add water, mix and cook everything together for another 10 minutes under the cover.

4. 

semi skimmed milk 1,5% 1.1 cup (250 ml)

Finely mix the cooked vegetables and add milk.

5. 

white yogurt 1.1 lb (500 g) • semi skimmed milk 1,5% 1.1 cup (250 ml) • corn starch 0.75 oz (20 g)

Mix cornstarch in yogurt and milk. Add 2 ladles of soup to the mixture and mix well.

6. 

Immediately pour the mixture into the soup in the pot, stir and boil.

7. 

ground black pepper 0.5 tsp • ground nutmeg 0.25 tsp • salt

Finally, season the soup with pepper and nutmeg. Salt.