Wild Herb Soup

First, grate the lemon peel. Peel the potatoes and celery and cut everything into fine cubes. Peel the onion and chop finely.

Fry the onions in a little oil, add the vegetables and briefly fry everything. Deglaze with vermouth and soup, add the lemon zest and let everything cook for about 20-30 minutes.

Then puree with a hand blender to a creamy soup and season to taste with whipped cream, salt and pepper.

Wash, dry and finely chop the wild herbs. Mix into the soup and serve the wild herb soup hot.

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