Celery Cream Soup

Sauté shallots and garlic in butter. Add the celery, season with salt and pepper and sauté a little. Deglaze the celery with white wine, add clear soup and whipped cream. Cook until the celery is soft. 2.

In the meantime, fry celery leaves briefly in hot clarified butter, remove and drain on kitchen paper.

Add truffle oil to the soup. Finely blend soup in hand mixer. Whisk in whipped cream.

4. arrange soup in celery bulb (*) , sprinkle with croutons and fried celery leaves.

(*) Serve the soup in the celery bulb. To do this, remove celery flesh from the brushed tuber with a baller, but do not damage the skin. Rub the tuber with lemon.

Tip: Instead of clarified butter, you can also use butter in most cases.

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