Celery Cream Soup

Clean celery and cut into strips, including any beautiful greenery. Peel and dice the potatoes and chop the onion. Sauté all these ingredients in a medium frying pan with the butter.

Add Noilly Prat and vegetable broth and let the soup simmer gently for about twenty minutes with the lid closed.

Later add cream and mash the soup very finely.

Before serving, add juice of a lemon to the soup and let it bubble up a second time. Season with salt, pepper and – if necessary – with a little more juice of a lemon. Before serving, sprinkle with fresh chervil or chopped celery leaves.

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