Creamy Celery Soup

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

Thoroughly wash the lemon and peel strips of zest from it – do not grate! Be careful, use only the yellow zest without the white pith, which is bitter. Squeeze the juice from half of the lemon.

In a saucepan over medium heat, melt the butter, add the celery and onion, and sauté for 3–4 minutes. Stir frequently. Add 200 ml of cream and lemon zest and bring to a boil. Add the broth, potatoes, vinegar, lemon juice, sugar, a teaspoon of salt, and freshly ground pepper. Bring to a boil again, reduce heat to one-third, and cook for 20 minutes or until the potatoes and celery are tender.