Summary

Ingredients

• 250 g celery
• 250 g leeks
• 40 g mararine
• 40 grams flour
• 0.75 liter ¾ broth
• liter ⅛ cream
• salt and pepper
• 1 tablespoon cheese, grated
• 0.5 ½ bunch parsley, chopped

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Instructions

1. Celery and leek, clean, wash and cut into pieces. Heat the margarine and sauté the vegetables. Dust with flour and continue to steam. Pour the broth, cook for 15 minutes and then puree. Season to taste with cream, salt and pepper. Sprinkle with grated cheese and chopped parsley and serve with bread.