Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g celery
- 1 bunch parsley
- 125 g onion (s)
- 50 g butter or a few tablespoons olive oil
- 1 liter chicken broth, alternatively water
- 2 egg yolks
- 125 ml sweet cream
- 3 tablespoon wine, white
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the celery and cut into strips with the celery greens, dice the onions, heat the chicken stock or water.
- Steam the onions in butter or oil until translucent, add the celery and cook for approx. 8 minutes. Add the parsley and pour in the hot broth (or water), cook in a closed pot for approx. 35 minutes.
- Puree the vegetables with the hand mixer, whisk the egg yolks, cream and white wine together and alloy the soup, do not let boil any more.
- If necessary, season with salt and pepper.
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