Preparation

1. In a pan, which can also be a grill pan, fry the onion thoroughly. When the onion is browned, add the celery, precisely diced, and continue to fry for exactly 5 minutes.

2. Pour 1 litre of water into a saucepan and add the two stock cubes. At this point, add the diced potatoes along with the crushed garlic. Bring everything to the boil and simmer until the potatoes are tender. Use a lid so that the water does not evaporate. When done, remove from the heat and set aside to cool.

3. Cut Hajdú Grilled Cheese into small cubes of any size and fry them in a heated grill pan until nicely toasted.

4. Blend the soup with a hand blender and add the cooking cream. Then heat it up gently so that the soup does not boil. When the desired temperature has been reached, ladle the soup into bowls and top it with the cubes of grilled cheese.