for 4 person

1 tbsp	butter
1	onion, finely chopped
300 g	mealy potatoes, cut into cubes
300 g	celeriac, cut into cubes
1 litre	vegetable bouillon
	salt and pepper to taste
100 g	crème fraîche
1 tsp	mild paprika
¼ tsp	salt
2 tbsp	parsley, finely chopped

How it's done

Heat the butter and sauté the onion, potatoes and celeriac for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. until soft. Puree the soup. Combine the crème fraîche, paprika and salt and divide onto the soup. Top with the parsley.

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