Cream of Potato Soup

Clean leek, spring onions, celery stalks, rinse and cut into thin strips. Remove peel from carrot, potatoes, celery. Heat the fat in a saucepan. Steam the white of the spring onions and the leek until soft. Grate the potatoes, carrot and celery directly into the pot. Last of all, add the celeriac. Add vegetable soup, stir and cook for 15 minutes at low temperature. Blend the soup with a hand blender. Add the double cream, fold in and cook for 5 minutes. Season with pepper, salt, nutmeg and juice of one lemon. Stir the greens of the spring onions and the crabs into the soup and heat (do not make more).

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