Summary

Ingredients

• 0.5 ½ celery root
• 3 potato (s)
• 1 onion (s)
• 1 liter vegetable stock
• 2 tablespoon breadcrumbs
• 2 tablespoon flour
• 1 egg yolk
• 1 cup cream or crème fraiche
• 2 bay leaves
• 3 dashes lime juice or lemon juice
• 0.5 teaspoon ½ nutmeg
• 4 tablespoon balsamic vinegar
• salt and pepper
• sugar
• some chives or other herbs, fresh
• possibly smoked bellies

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Instructions

1. Cut the vegetables into small cubes. First sweat the onion in a little oil, then add the celery and potatoes. Fry everything briefly. Add breadcrumbs and a pinch of sugar and stir briefly. Now dust the flour over it and stir. Pour in the vegetable stock and cook for about 10 minutes. Add pepper, salt and bay leaves.
2. In the meantime, mix the egg yolks with the cream and add the nutmeg. Make the binding with the cream-egg-nutmeg mixture and simmer on a lower level for approx. 30 - 45 minutes. Carefully season with lime and balsamic vinegar and sugar. Stirring occasionally.
3. For a more hearty variant, you can fry some smoked meat in cubes with the onions. But then use the salt a little more sparingly.
4. Of course, you can also turn the soup into kindling with the hand blender for the toothless, but take the bay leaves out first.