Buy all ingredients right below the recipe
Ingredients
- 900 ml vegetable broth or chicken broth
- 300 ml whipping cream
- 300 g celeriac
- 150 g potatoes
- 140 g onion
- 60 g butter
- 1 pc lemon
- 1 tbsp vinegar
- 1 tsp sugar
- 2 pcs egg yolks
- 1 pinch salt
- 1 pinch pepper
Method
- 1Peel the celeriac and cut into cubes of approx. 2 cm. Finely chop the onion. Peel the potatoes and cut into cubes of approx. 1 cm.
- 2Wash the lemon thoroughly and carefully peel off a few strips of zest (only the yellow, not the bitter white part). Squeeze out half of the lemon.
- 3Melt the butter in a pot 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.
- 4Pour in the broth. Add potatoes, vinegar, lemon juice, sugar, salt, and pepper. Bring to a boil again, reduce the heat, and simmer for approx. 20 minutes until the vegetables are soft.
- 5Remove the pot from the heat, remove the lemon zest, and finely blend the soup with an immersion blender. Return to the stove and bring to a brief boil again.
- 6In a small bowl, whisk the remaining whipping cream (100 ml) with the egg yolks. Remove the soup from the heat and quickly stir in the egg-cream mixture (to thicken). Do not let the soup boil afterwards to prevent the egg from curdling. Season with salt again if necessary.
