Root Vegetable Soup
(4 servings)
| Peel and dice one onion and cook it translucent in one tablespoon of butter. |  |
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Peel and dice 300 grams of parsley root, half a celery root and 250 grams of potatoes and add them to the onions. |
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| Roast the vegetables for five minutes, then add one litre of stock and one bay leaf and let the vegetables simmer for 30 minutes. |  |
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Puree the vegetables and add one cup of cream, one tablespoon of lemon juice and salt and pepper to taste. |