Velvety Celery Cream Soup

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

Thoroughly wash the organic lemon. Carefully peel off a few strips of the yellow zest with a vegetable peeler (only the yellow, not the bitter white). Halve the lemon and squeeze the juice from one half.

Melt the butter in a pot over medium heat. Sauté the celeriac and onions for 3–4 minutes, stirring occasionally. Add 200 ml of the whipping cream and the lemon zest, and bring to a brief boil.