Summary

Ingredients

• 1 celery root, medium-sized
• 2 onions)
• 3 potato (s)
• 40 g butter
• 0.5 liter ½ chicken broth
• 0.25 liter ¼ milk, heated
• salt and pepper
• nutmeg

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Instructions

1. Peel the celery, onions and potatoes, cut into 2 cm cubes and sauté in 20 g butter for 1 minute. Add the chicken stock, cover and cook for 25 minutes. Chop up with the hand blender. Add the hot milk and the remaining butter, season with nutmeg, salt and pepper to taste.