Summary

Ingredients

• 2 tablespoon butter
• 1 onion (s)
• 350 g potato (s)
• 2 carrot (s)
• 0.5 ½ small celeriac
• 1 leek
• 1 liter broth, (instant)
• liter ⅛ cream
• salt and pepper
• nutmeg
• Parsley, chopped
• 1 bay leaves

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Instructions

1. Sauté the onion, potatoes, 2/3 of the carrots, the celery and the white of the leek - all roughly diced - in the butter. Salt and pepper well, pour in the broth, add the bay leaf and cook for about 35 minutes. In the meantime, cut the remaining vegetables and the green of the leek into small cubes, stew in approx. 20 g butter for a maximum of 2 minutes - the vegetables must remain firm to the bite. Puree the soup with the blender, remove the bay leaf beforehand. Also stir in the cream with the hand blender, season with salt and nutmeg and add the diced vegetables and parsley.