Summary

Ingredients

• 200 g celeriac
• 200 g parsley root (s)
• 200 g parsnip (s)
• 250 g potato (s)
• 250 g sweet potato (s)
• 1 bay leaf
• 1 onion (s)
• 2 tablespoon butter
• 1 ¾ liter vegetable stock, hot
• 200 g whipped cream
• salt
• Cayenne pepper
• Lemon juice

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Instructions

1. Clean and peel the celery, parsley roots, parsnips and potatoes and cut into 1 cm pieces. Cut into the bay leaf several times, finely dice the onion.
2. Steam the onions in the hot butter until translucent. Add the vegetable pieces and sauté for 3 minutes while stirring. Add the stock and bay leaves. Cover, bring to the boil and cook over medium heat for 25-30 minutes until the vegetables are soft.
3. Whip 100 g cream until stiff and chill. Remove the bay leaf, finely puree the soup with the rest of the cream. Season to taste with salt, a pinch of cayenne pepper and lemon juice.
4. Bring the soup to the boil again shortly before serving. Add the whipped cream and puree the soup until frothy.