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PEEL the onion and garlic clove and roughly chop them. RINSE the celery stalks with cold water and if needed, you can remove a small part on the bottom of every stalk.
Roughly chop the celery stalks. PEEL the potatoes, rinse them with cold water and cut them into chunks.
HEAT olive oil in a medium-sized pan. SAUTE onion and garlic for about a minute, then add the celery stalks and potato chunks. COOK a few minutes more, until you notice they released their lovely flavours by colouring a bit.
POUR in the vegetable stock and water and bring to a boil. Turn down the heat and let it simmer for 15 minutes, depending on the size of the potato and celery chunks.
Use an immersion blender to create a smooth soup. ADD the lime juice, creme fraiche and season with pepper and salt. Enjoy!