Root soup

Ingredients for 4 servings:

• 200 g celeriac
• 200 g parsley root(s)
• 200 g parsnip(s)
• 250 g potatoes
• 250 g sweet potatoes
• 1 bay leaf
• 1 onion(s)
• 2 tbsp butter
• 1 ¾ liters vegetable stock, hot
• 200 g whipped cream
• Salt
• Cayenne pepper
• lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian, for children and breastfeeding mothers

Clean and peel the celery, parsley roots, parsnips, and potatoes, and cut them into 1 cm pieces. Score the bay leaf several times and finely dice the onion. Sauté the onions in the hot butter until translucent. Add the vegetables and sauté for 3 minutes, stirring. Add the stock and bay leaf. Cover and bring to a boil over medium heat. Cook for 25-30 minutes, or until the vegetables are soft. Whip 100 g of cream until stiff peaks form and chill. Remove the bay leaf and purée the soup with the remaining cream. Season to taste with salt, a pinch of cayenne pepper, and lemon juice. Bring the soup back to a boil shortly before serving. Add the whipped cream and purée the soup until frothy.