How to make
The beetroot, celery and potatoes are peeled and washed. Cut them into cubes.
Heat the butter and saute the onion for 5 minutes. Add the vegetable broth and vegetables to it. Season with salt and black pepper.
Let the soup simmer on a low heat until the vegetables have softened.
Blend 1/3 of it and pour it back into the pot to thicken the consistency to the desired density.
Sprinkle with chopped chervil leaves and flavor it with lemon juice.
If desired, you can garnish the soup with cream, in which you have previously grated a little fresh ginger.
