Ingredients:
250 g celery
1 tablespoon butter
40 g spelled flour
1 liter vegetable broth
Salt
1 pinch of sugar
Pepper
Bertram
1 tablespoon cream
chopped celery leaves
1 liter of water
Pots
Strainer
Pure blender
Preparation:
Peel, wash and cut the celery into pieces. Then bring to the boil in a pot with 1 liter of water. Reduce the heat and simmer until the celery is soft. Pour the celery into a sieve, collect some of the liquid and puree the celery.
Melt the butter in another pot and prepare a roux with spelled flour and a little celery broth. Add the vegetable broth and bring to the boil again. Season with salt, sugar, pepper and Bertram to taste, refine with cream and top with the chopped celery leaves before serving the Celery cream soup.