Ingredients: 30 g butter,1 small onion, chopped,2 cloves garlic, chopped,650 g cucumber, peeled, cut into chunks,100 g celery root, cut into chunks,1 small carrot, diced,1000 ml water,1 vegetable stock cube,3 Tbs sour cream,½ tsp white pepper
Instructions:
- Cook onion and garlic slowly in the butter for 2 – 3 minutes until tender but not browned.
- Add the cucumber and celery root chunks, and carrot. Stir and saut for 1 2 minutes.
- Add water and crumbled vegetable cube. Bring to a boil, then lower the flame, and simmer, partially covered, for 15 minutes.
- Remove the soup from the heat, and pure the soup with a stick blender (or in batches in a regular blender) until silky smooth.Just before serving, beat in sour cream. Season with white pepper.
