Potato and Celery Soup

For the potato-celery soup, first bring the water to the boil. Remove the peel from the celeriac, potatoes, parsley root and onion, cut into large cubes and add to the water with the vegetable soup. Cook for about 15 minutes.

Rinse and chop the parsley.

Puree the vegetables with a blender and season with the horseradish, pepper and nutmeg. Stir in the canned milk. If the soup is still too creamy, add a little more water.

Pour a tablespoon of sour cream into each soup cup and pour the potato-celery soup over it. Sprinkle with the chopped parsley.

Preparation Tip:

The potato-celery soup is also delicious with crunchy croutons.

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