Creamy Celeriac Soup

Peel the celeriac and cut it into cubes of approx. 2 cm. Finely chop the onion. Peel the potatoes and cut them into cubes of approx. 1 cm.

Wash the lemon thoroughly and carefully peel off a few strips of zest (only the yellow part, not the bitter white). Squeeze out half of the lemon.

In a pot, melt the butter over medium heat. Sauté the celeriac and onion in it for 3–4 minutes until translucent, stirring regularly. Add 200 ml whipping cream and the lemon zest and bring to a brief boil.