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Cream of celery and garlic bread gratin for lunch box

A warm and comforting lunch that combines the sweetness of celery with crispy garlic bread.

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    20 min
    4
    30 min

    • Ingredients

      • 2 celery stalks with leaves
      • 2 potatoes
      • 1 onion
      • 4 cups chicken broth
      • 1 cup 15% cream
      • 4 baguettes, sliced
      • Garlic Butter
      • Grated cheese
      • Frozen green peas
      • Olive oil
      • Salt, pepper

    • Preparation

      -Preheat the oven to 400°F (200°C)

      - Brown celery and onion, add potatoes and broth

      -Simmer for 20-25 minutes, puree, add the cream

      -Spread the peas on a baking sheet, drizzle with oil, salt and pepper

      -Roast the peas for 15-20 minutes until golden and crispy

      -Prepare the gratinated garlic bread

      -Pour the soup into the thermoses, distribute the bread and peas in the containers

    For the adventurers

    Notes and tips

    -Celery leaves give more flavor to the soup.
    -Garlic bread can be reheated quickly in the microwave.
    -Roasted green peas are best prepared the same day.
    -The soup must be boiling before being poured into the thermos.
    -Airtight containers keep bread crispy longer.