Selleriesuppe mit Vanillepfeffer - Pure Pepper

celery soup with vanilla pepper

Ingredients

1 celeriac (approx. 1 kg)
2 potatoes
1 onion
150 g butter
From a bunch of parsley, cut the stems
2 - 3 thyme sprigs
1 bay leaf
6 allspice berries
vanilla pepper
Salt
1⁄2 cup of cream

preparation

Peel the celeriac and potatoes and cut into cubes of about one centimeter. Peel the onion and also dice it.

Melt half of the butter in a large saucepan and fry the celery, potatoes and onions until everything is nicely browned.

Then add a liter of boiling water - so that the vegetables are covered. Now add the parsley stalks, allspice, bay leaf, thyme sprigs and salt. Let everything simmer on a low heat for about 30 to 40 minutes. Fish out the spices, strain and keep the stock.

Add the remaining butter to the softened vegetables and puree everything finely. Add the cream and then the stock until the soup has the desired consistency.

Finally, season with freshly ground vanilla pepper.