Creamy Potato Soup with Sour Cream

Ingredients

• 400 g waxy potatoes
• 100 g knollensellerie (celery root)
• 1 onion
• 1 tbsp butter
• 700 ml vegetable stock
• 1 large carrot (with greens)
• 100 g Sour cream
• Salt
• freshly ground pepper
• nutmeg

Instructions

1. 1.

   Peel and dice the potatoes, celery root, and onion. In a pot, heat the butter and sauté the onion with the potatoes and celery root. Add the stock and simmer over medium heat for 15–20 minutes.

2. 2.

   Peel the carrot, first slice it, then cut into flower shapes. Wash, dry, and chop the carrot greens.

3. 3.

   Puree the soup with an immersion blender. Enrich the creamy potato soup with sour cream and season with salt, pepper, and nutmeg. If the soup is too thick, add more stock.

4. 4.

   Serve in soup cups, garnish with carrot petals and greens, and serve immediately.