Knolselderijsoep met tapenade-croûtons

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400 gr knolselderij in blokjes
200 gr aardappels in blokjes
5 dl kippenbouillon (van tablet)
1 theelepel tijmblaadjes
1 dl slagroom
40 gr geraspte Parmezaanse kaas
zout, peper
2 eetlepels fijngesneden selderijgroen

Kook de knolselderij en de aardappels in de bouillon met de
tijmblaadjes
in ± 30 minuten gaar. Pureer en zeef de groenten met
het vocht.
Roer er de slagroom door (voeg, als de soep te dik is, nog wat
bouillon
toe) en breng de soep weer aan de kook.
Roer de kaas, zout en peper erdoor en bestrooi de soep met
selderijgroen.
Serveer met geroosterd stokbrood, besmeerd met tapenade.

Tapenade

Pureer 100 gr ontpitte zwarte olijven, 4 ansjovisfilets, 1
eetlepel
kappertjes, 1/2 teentje knoflook, 1/2 theelepel mosterd en 1
eetlepel
basilicum. Voeg 1-2 eetlepels olijfolie en zwarte peper toe.