Buy all ingredients right below the recipe
Ingredients
- 900 ml vegetable broth
- 300 ml whipping cream (min. 31%)
- 300 g peeled celery root
- 150 g peeled potato
- 140 g peeled onion
- 60 g butter
- 1 pc lemon
- 1 tablespoon vinegar
- 1 teaspoon granulated sugar
- 2 pcs egg yolks
- salt to taste
- a pinch of black pepper
Steps
- 1Cut the celery into 2 cm cubes. Finely chop the onion, and cut the potatoes into 1 cm cubes.
- 2Wash the lemon thoroughly and cut thin strips of zest from it – do not grate! Make sure to only use the yellow part, as the white part is bitter. Squeeze the juice from half of the lemon.
- 3In a pot, melt the butter over medium heat, add the celery and onion, then sauté for 3–4 minutes, stirring frequently. Pour in 200 ml of cream, add the lemon zest, and bring to a boil. Then pour in the broth, add the potatoes, vinegar, lemon juice, sugar, one teaspoon of salt, and freshly ground pepper. Bring to a boil again, then reduce the heat to low and cook for 20 minutes, or until the potatoes and celery are tender.
- 4Remove the soup from the heat, remove the lemon zest, and blend until smooth with an immersion blender. Return to the heat and bring to a boil again.
- 5In a bowl, whisk the remaining cream with the egg yolks. Remove the soup from the heat and, stirring constantly, slowly pour in the egg-cream mixture. Season with salt as needed. Do not boil the soup further after this.
- 6You will need an immersion blender for preparation.
