Parsley Soup With Rye Bread Croutons Recipe | Arla UK

Ingredients

• 1½ l vegetable stock
• 2 leeks, cut into small pieces
• 1 onion, quartered
• 3 parsley roots (approx. 150 g), diced
• 450 g celery roots, peeled and diced
• 100 g sprigs of fresh parsley, rinsed
• 150 g cream cheese
• 1 tsp coarse salt
• freshly ground pepper
• 250 g toasted rye bread or rye bread croutons