Vegetable Soup

Clean vegetables, remove peel from celery and carrot, drizzle celery with juice of one lemon so that it does not turn brown. Cut the dark green leaves and the roots of the leek into small pieces, do not throw away the leaves, you will need them for the vegetable soup. Slice the leek lengthwise and clean. Cut one small piece each of celery, carrot and leek into very fine strips. Blanch for 1 minute in lightly salted, bubbling hot water. Pour into a colander, rinse when cool and set aside. Finally, add to soup as a chowder.

Finely dice shallot. Whip cream in a precooled baking bowl until stiff and set aside to cool. Add vegetable peelings and a quarter of a liter of water and bring to the boil. Cover and simmer for 15 minutes, then drain clear soup into a bowl.

Coarsely chop the vegetables. Sauté the shallot cubes in melted butter over medium heat. Add the vegetables, steam briefly and pour the clear soup. Cook for approx. 30 minutes.

Put soup into a hand mixer, blend and season with 1 pinch of nutmeg and a little juice of a lemon. Strain the soup through a sieve. Heat again while stirring and finally mix the whipped cream into the soup.

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