Fine celery cream soup

Name: Fine celery cream soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Potatoes; 400 g K; 1 Onion; 1 TABLESPOON Butter or margarine; 1 l Vegetable broth (instant); 200 ml oil for frying; 100 g Whipped cream; 7-10 Tbsp a few squirts of lemon juice; 4 TSP Fresh cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Potatoes
400 g K
1 Onion
1 TABLESPOON Butter or margarine
1 l Vegetable broth (instant)
200 ml oil for frying
100 g Whipped cream
7-10 Tbsp a few squirts of lemon juice
4 TSP Fresh cream

Directions

1
Peel and wash the potatoes and celery. Put 150 g celery and possibly 3-4 leaves of celery green aside. Cut the rest of the celery and potatoes into small pieces. Peel and finely chop the onion.
2
Melt the fat. Sauté onion, pieces of potato fritters and celery in it. Deglaze with vegetable stock and bring to the boil. Cover and cook for about 20 minutes. In the meantime cut the remaining celery into fine strips.
3
Shortly before serving, fry in hot oil until golden brown. Wash the celery green and cut finely. Puree the vegetables in the broth. Refine with cream. Season to taste with salt, pepper and lemon juice. Garnish soup with 1 teaspoon of crème fraîche and celery strips and leaves.