Yellowberry Soup with Gnagi

soak in water.

Clean onion, leek and celeriac and cut into small cubes. Melt butter in a saucepan and sauté the vegetable cubes in it. Add the drained peas and fill up with meat broth. Bring to the boil and skim with a slotted spoon. Simmer on low heat for about 120 minutes.

Peel the potato, cut into pieces, add to the soup. Make another half hour.

Season with the full cream. Season with salt and ground pepper.

Cut the gnagi into small slices and warm them up in the pea soup. Ladle into plates or cups and sprinkle a small amount of fresh chives on top.

Our tip: Fresh chives are much more aromatic than dried ones!

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