200 g celery root
250 g potatoes
125 g carrots
100 g leak
3 tbsp butter
750 ml vegetable stock or water
2 tbsp cream
Clean and cut vegetables into pieces of medium size. In a saucepan melt butter and fry the leeks first and then the rest of the vegetables.
Pour stock or water and cook until vegetables are tender. Puree, season witl salt and pepper, then stir the cream.
The soup can be served with grated parmesan cheese and chopped fresh herbs.