Celery velvet soup

Ingredients for 4 servings:

• 250 g celery
• 250 g celeriac
• 1 onion(s)
• 2 small potatoes
• 1 stalk(s) leek (200 g)
• 50 g butter
• 500 ml water
• 2 tsp, heaped vegetable broth, instant
• 500 g double cream
• Pepper from the mill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Velouté of Celery

Slice the celery, dice the celery root, and finely slice the leek. Halve the onion and slice into finely sliced ​​rings. Peel and dice the potatoes. Melt the butter in a saucepan, add the vegetables and potatoes, and sauté over medium heat for 5 minutes. Pour in the water, add the stock powder, and bring to a boil. Cook over medium heat for another 10 minutes. Purée with an immersion blender and pass through a fine sieve. Stir in the double cream. Season with pepper and season to taste.