Creamy Artichoke Soup

Ingredients

• 8 artichokes
• 1 onion
• 0.25 celery root
• 200 g waxy potatoes
• 1 l vegetable stock
• Salt
• Pepper (freshly ground)
• 2 tsp butter
• 2 tbsp crème fraîche
• 150 g bacon (sliced)

Instructions

1. 1.

   Clean the artichokes, remove outer tough leaves generously, trim tips, halve them, cut out the choke and slice remaining parts into thin strips. Trim stem, peel and chop. Peel and finely chop onion. Peel celery root, wash and dice small. Peel potatoes and dice similarly. Heat 2 tbsp oil in a pot and sauté onion.

2. 2.

   Add celery and cook briefly. Add artichokes and potatoes, sauté well, pour in vegetable stock. Bring to boil, reduce heat, cover and simmer gently for 40 minutes over medium heat.

3. 3.

   Remove pot from stove, puree soup and strain through sieve. Add more broth if needed. Stir in butter and crème fraîche, season with salt and pepper. Slice bacon into strips, fry in a pan without fat until crisp. Ladle soup into preheated bowls, garnish with bacon strips, and serve.