Celery cream soup

Name: Celery cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 375 g Celeriac; 2 (approx. 150 g) Potatoes; 1 tablespoon (10 g) butter/margarine; 2 TEASPOONS Vegetable broth (instant); 1/2 potty Chervil or; 1/2 bunch Parsley; 1/2-1 collar Chives; 100 g Whipped cream; 1 egg yolk, salt, white pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
375 g Celeriac
2 (approx. 150 g) Potatoes
1 tablespoon (10 g) butter/margarine
2 TEASPOONS Vegetable broth (instant)
1/2 potty Chervil or
1/2 bunch Parsley
1/2-1 collar Chives
100 g Whipped cream
1 egg yolk, salt, white pepper

Directions

1
Peel and chop the onion. Celery and potatoes peel, wash and roughly dice. Fry everything in hot fat while stirring. Deglaze with 3/4 l water, bring to the boil. Stir in broth and simmer covered for about 20 minutes
2
Wash the herbs and put some aside for garnishing. Pluck the chervil leaves and cut the chives into small rolls. Puree the soup and stir in half the cream
3
Take the pot off the stove. Whisk the egg yolk and the rest of the cream and stir into the soup (do not boil any more!). Season to taste. Stir in herbs. Garnish with the rest of the herbs. Goes well with toast bread