Celery-potato soup with balsamic vinegar

Ingredients for 4 servings:

• ½ celery root
• 3 potatoes
• 1 onion(s)
• 1 liter vegetable broth
• 2 tbsp breadcrumbs
• 2 tbsp flour
• 1 egg yolk
• 1 cup of cream or crème fraîche
• 2 bay leaves
• 3 dashes lime juice or lemon juice
• ½ tsp nutmeg
• 4 tbsp balsamic vinegar
• salt and pepper
• Sugar
• some chives or other herbs, fresh
• possibly smoked belly

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

…not just a soup!

Cut the vegetables into small cubes. First, sauté the onion in a little oil, then add the celery and potatoes. Fry everything briefly. Sprinkle with breadcrumbs and a pinch of sugar and stir briefly. Now sprinkle with the flour and stir. Pour in the vegetable stock and simmer for about 10 minutes. Add pepper, salt, and bay leaves. In the meantime, combine the egg yolk with the cream and nutmeg. Thicken with the cream, egg, and nutmeg mixture and simmer on a low heat for about 30-45 minutes. Season carefully with lime, balsamic vinegar, and sugar. Stir occasionally. For a heartier version, fry some diced smoked meat with the onions. In this case, use a little more salt sparingly. Of course, you can also puree the soup for those with no teeth, but remove the bay leaves first.