Cream of Celery Soup

Thus, even from the sections a little bit of good can be created, for example, if you need only a part of the tuber, for the cutlets, for which you can use only about immediately large slices from the middle. It may likewise work steps of the Stangenzeller in.

Clean the vegetables and cut them into coarse pieces. Sauté in butter together with diced onion, a little bit of garlic and chili pepper. Add the potatoes, roughly cut into cubes.

Add salt, pepper, clear soup or water. Cook everything with closed lid for about 25 minutes until absolutely soft.

Pass through a vegetable grinder or use a hand blender. Pour in whipped cream and simmer gently for another ten minutes. Season with the juice of one lemon and a dash of Worcestershire sauce.

For the parsley puree, pluck the leaves and blend with the hot celery stock in a hand blender, seasoning with salt and butter.

Tip: Serve the soup in deep plates, place a thread of the parsley puree in each and stir with a fork so that the two colors mix decoratively.

Drink: A moderate Pinot Blanc, which supports the earthy aroma of the celery, e.g. from the Kraichgau.

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