Wash and clean the celery. Nut leave the very tender leaves on. Cut longer stalks in half. Heat oil. Add peeled, diced onions. Peel carrots. Cut into slices. Also sauté. Add grated lemon peel. Fill up with clear soup. Add celery. Steam for 25 to 30 minutes until soft. Peel tomatoes, cut out stem end. Cut into thick slices. Add just before end of cooking time. Mix cornstarch with whipping cream.
Thicken vegetable soup with it. Season with sugar, pepper, salt and juice of one lemon.
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Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!
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