Soupe à la Savoyarde (Savoy-Style Soup)

Ingredients

• 300 grammes celeriac
• 300 grammes potatoes
• finely chopped fat bacon
• 1 litre lukewarm water
• 15 grammes salt
• half a litre boiling milk
• butter
• thin slices of rye bread
• cheese

Instructions

1. Slice 300 grammes of celeriac and the same weight of potatoes, leeks and onions together.
2. Sweat the vegetables gently with finely chopped fat bacon.
3. Moisten with 1 litre of lukewarm water, season with 15 grammes of salt, and finish the cooking.
4. Complete the moistening with half a litre of boiling milk.
5. Butter lightly at the moment of serving.
6. Sprinkle thin slices of rye bread with cheese and gratinate them; add them to the soup as it is sent out.