Summary

Ingredients

• 1 celery, green
• 30 g butter
• 40 grams flour
• 200 ml cream
• 800 ml chicken broth, (instant)
• salt and pepper

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Instructions

1. Cut the celery into pieces approx. 1 cm in size and add to the boiling chicken stock. Cook for about 15-20 minutes.
2. In the meantime, make a roux from butter and flour. Remove the cooked celery pieces from the broth. Deglaze the roux with the broth. Slowly add the cream, season with salt and pepper. Add the celery pieces again.
3. Add small meatballs to taste.