A creamy soup of celeriac and potato cooked with buttery onion, blended smooth with milk and cream and brightened with lemon. A gluten-free, vegetarian starter.
Ingredients
Instructions
- 1
Peel and dice the celeriac and potato, and finely chop the onion.
- 2
Melt the butter in a pot over medium heat and cook the onion for 4-5 minutes until soft.
- 3
Add the celeriac and potato and stir for 3 minutes; pour in the water, bring to a boil, then simmer partly covered over low heat for 25 minutes until very tender.
- 4
Blend the soup with an immersion blender until smooth.
- 5
Stir in the milk, cream, salt and black pepper and simmer over low heat for 5 more minutes.
- 6
Take off the heat, stir in the lemon juice and serve hot.
Nutrition
Per serving
| Calories | 137 kcal |
|---|---|
| Protein | 3 g |
| Carbs | 15 g |
| Fat | 8 g |
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