Cream of Celery Soup

Ingredients for 4-5 servings:
1 medium celeriac (with a few leaves on for garnishing)
3-4 medium potatoes
salt, pepper
150 ml cream

Preparation:
Peel the celeriac and the potatoes, then chop them all roughly. Cover with water.
Simmer for about 20 minutes over a medium heat until the celeriac and potatoes are cooked through. Then purée until smooth using a hand-held blender. Pour in the cream, add salt and pepper to taste, then let everything heat through thoroughly. (If the soup is too thick, loosen with a little water.)

Wash a few celery leaves, chop finely and use to garnish the soup.

Serve with croutons or fresh baguette.

Submitted by Gabriella Depka, Area Account Manager Hungary

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