Cream of Celery Soup

For the cream of celery soup, first cut an approx. 2 cm thick cap off the top of the washed but unpeeled celery tubers as a lid. Use an apple corer to cut out a 2.5-3 cm diameter hole in the center of the cap (the celery stalks will be fixed in it later).

Cut the celery tubers straight with a knife on the root side (better standing surface). Carefully hollow out the inside of the celery bulb from the top using a Parisienne cookie cutter (or coffee spoon) (yields about 500 g of flesh). Place celery tops and tubers in cold water mixed with lemon juice.

Now melt butter in a pot and sweat the shallots. Add the hollowed out celery tubers, sweat briefly and season with salt and pepper. Fill up with white wine, port wine and chicken stock and cook for about 30 minutes.

Pour in the cream and let it boil down a bit. Season again with salt, pepper and a squeeze of lemon juice and puree with a hand blender. Strain through a fine sieve, bring to the boil again and reduce to the desired consistency. Fold in whipped cream and refine with truffle oil.

Meanwhile, warm the tubers again slightly. Put 2-3 pieces of celery with green and yellow leaves into the holes of the lids and fix them with a strong toothpick.

Pour the cream of celery soup into the preheated celery tubers, cover with the prepared lid and place on telle

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