Peel carrots, kohlrabi and onions, cut into bite-size
pieces and fry in some butter. Remove the leaves from the celery, peel
and dice. Wash zucchini and
cut into 0.5 cm slices. Add zucchini and celery to the vegetables and
fry. Peel potatoes, dice and add also.
Douse with 1 liter of water, cover and simmer 20 minutes. Season with
salt and pepper.
Cut baguette lengthwise into thin slices. In a pan, heat butter butter
in a pan and fry baguette slices crispy.
Serve the soup with white bread chips.