Vegetable Soup for a Cold

Ingredients

• 400 g starchy potatoes
• 3 stalks leeks
• 1 knollensellerie (celery root)
• 3 sprigs rosemary
• 1.2 l vegetable stock
• 260 g heavy cream (30% fat)
• Salt
• ground pepper
• 1 bunch chervil

Instructions

1. 1.

   Peel, wash, and dice the potatoes. Clean the leeks, trim ends, halve lengthwise, rinse, and chop finely. Peel and cut the celery root into small pieces. Wash the rosemary, shake dry, set aside a few leaves, pluck needles and finely chop.

2. 2.

   Add the potatoes, celery root, and leeks to a pot with the stock, add the rosemary, bring to a boil, then simmer on low heat for about 20 minutes. Remove from heat, puree with an immersion blender until smooth, stir in 200 g of cream, season with salt and pepper.