Start by making the rolls. Mix flour, dry yeast, lukewarm water and salt to a bowl and knead the dough for about 10 minutes.
2
Roll out the dough into a sausage and cut into approximately equal parts. Shape each piece into round rolls and place on a baking tray lined with baking paper. Raise the rolls under a cloth for about 45-60 minutes, or to double size.
3
Chop the garlic, onion, carrot and celery.
4
Fry the vegetables in a pan with olive oil or butter for a few minutes, before adding water. Let the soup cook for about 20 minutes.
5
Bake the rolls in the centre of the oven at 200 degrees celsius for about 15 minutes.
6
Mash the soup with an immersion blender. Add cream and finely chopped parsley, and season with salt and pepper.
7
Serve the soup with homemade rolls and an extra sprinkle of parsley.
8
Note! If you follow the weekly menu, you have to set aside about half of the soup. It will be used in another recipe.
