Summary

Ingredients

• 3 small potatoes
• 5 stalks celery
• 1 small onion (s), chopped
• 200 ml vegetable stock
• Pepper, whiter
• 1 tablespoon almond butter
• 1 tablespoon rapeseed oil or something similar

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Instructions

1. Clean celery stalks (cut off top and bottom, pull off fibers) cut lengthways and cut into pieces approx. 1/2 cm long. Peel the potatoes and cut into roughly the same pieces.
2. Sweat the onion in the rapeseed oil in a saucepan, add the potatoes and celery and stir a few times. Deglaze with the broth and cook on a low flame until it is firm to the bite. Finally stir in 1 tablespoon of almond butter and let it boil a little. Season to taste with white pepper.