Summary

Ingredients

• 200 g celery sticks
• 100 g potato (s)
• 200 ml vegetable stock
• 10 g parsley, fresh
• 10 g butter
• salt
• Black pepper from the mill
• Nutmeg, freshly grated

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Instructions

1. Halve the celery stalks and cut into small slices. Peel the potato, cut in half and cut into small cubes.
2. Bring the celery and potato with the stock and a pinch of salt to the boil in a saucepan, reduce the heat to the lowest level and simmer with the lid on for about 20 minutes. Then drain the vegetables from the cooking water, except for a small amount of residue. It is essential to collect the cooking water - it is a wonderful taste base for the next soup or sauce.
3. Pound the vegetables with a potato masher and butter until the desired degree of fineness and stir in the finely chopped parsley. Season to taste with the spices.
4. Possibly fill the puree in a tumbler and serve with any side dish.