Celery and carrot soup

Ingredients for 3 servings:

• 400 g Celery, weighed and cleaned
• 400 g carrot(s), fully peeled and weighed
• 250 g potatoes, floury, peeled and weighed
• 300 ml buttermilk
• 1 piece(s) ginger, thumb-sized, grated
• 2 Mettenden
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Simply

Place the carrots and potatoes in a pot and add water with a good pinch of salt; the water should just cover the carrots and potatoes. Cook for about 10-15 minutes until soft. In another pot, cook the cleaned and finely chopped celery in the same way. Drain everything a little, but don’t let it drain too much. Puree both and then combine. Add the ginger and buttermilk. If you want the soup to be extra fine, do it in a blender; otherwise, use an immersion blender. Bring back to the heat and season with salt and pepper. Add a little more water or stock, if desired, depending on whether you want the soup to be more liquid or not. Slice the mettenden sausages and fry them. Add to the soup.