Creamy Celery Soup | Silky and Filling

Cut the celery into 2 cm cubes. Finely chop the onion, and cut the potatoes into 1 cm cubes.

Wash the lemon thoroughly and cut thin strips of zest from it – do not grate! Make sure to only use the yellow part, as the white part is bitter. Squeeze the juice from half of the lemon.

In a pot, melt the butter over medium heat, add the celery and onion, then sauté for 3–4 minutes, stirring frequently. Pour in 200 ml of cream, add the lemon zest, and bring to a boil. Then pour in the broth, add the potatoes, vinegar, lemon juice, sugar, one teaspoon of salt, and freshly ground pepper. Bring to a boil again, then reduce the heat to low and cook for 20 minutes, or until the potatoes and celery are tender.