Creamy Celery Soup

Peel the celeriac and cut into cubes of approx. 2 cm. Finely chop the onion. Peel the potatoes and cut into cubes of approx. 1 cm.

Wash the lemon thoroughly and carefully peel off a few strips of zest (only the yellow, not the bitter white part). Squeeze out half of the lemon.

Melt the butter in a pot over medium heat. Sauté the celeriac and onion in it for 3–4 minutes until translucent, stirring regularly. Add 200 ml whipping cream and the lemon zest and bring to a brief boil.