Buy all ingredients right below the recipe
Ingredients
- 900 ml vegetable broth
- 300 ml whipping cream (min. 31%)
- 300 g peeled celery root
- 150 g peeled potatoes
- 140 g peeled yellow onion
- 60 g butter
- 1 pc lemon
- 1 tbsp apple cider vinegar
- 1 tsp white sugar
- 2 pcs egg yolks
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
Instructions
- 1Cut the celery into cubes of approximately 2 cm. Finely chop the onion, and cut the potatoes into 1 cm cubes.
- 2Wash the lemon well and cut a few strips of zest (only the yellow part, without the white part which is bitter). Squeeze the juice from half a lemon.
- 3In a pot, over medium heat, melt the butter. Add the celery and onion and sauté for 3-4 minutes, stirring frequently. Pour in 200 ml of cream, add the lemon zest, and bring to a boil.
- 4Add the vegetable broth, potatoes, vinegar, lemon juice, sugar, salt, and freshly ground pepper. Bring to a boil again, then reduce the heat and simmer for 20 minutes or until the vegetables are tender.
- 5Remove the pot from the heat, take out the lemon zest strips, and blend the soup with an immersion blender until smooth. Put the pot back on the heat and bring to a boil again.
- 6In a small bowl, whisk the remaining cream (100 ml) with the two egg yolks. Remove the soup from the heat and incorporate the egg yolk mixture. Taste and add more salt if necessary. Do not boil the soup after adding the egg yolks.
