Summary

Ingredients

• 1 celery root, cut into pieces
• 150 g potato (s), diced
• 2 bay leaves
• 40 g butter
• 1 ¼ liter broth
• Celery. the green it, chopped
• salt and pepper
• Lemon juice

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Instructions

1. Sauté the celery pieces and bay leaves in melted butter. Add the potato cubes and the stock and cook for approx. 2 minutes. Remove the bay leaves again and puree the soup. Add the chopped celery greens and stir in. Season with salt, pepper and lemon juice and serve.