Summary

Ingredients

• 1 piece (s) celery (the size a tennis ball)
• 1 leek, the white part
• 1 tablespoon butter
• 20 g flour
• 1 liter broth, clear (vegetable or veal stock)
• 1 small Bottle / s champagne or sparkling wine or Prosecco (Piccolo)
• 2 teaspoons Dijon mustard
• 0.25 liter ¼ whipped cream, lactose-free

For the set:

• 2 teaspoons mustard seeds, coarsely ground or pounded
• 0.5 ½ bunch chives
• Salmon, grilled, cut into strips or
• Shrimp (s)

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Instructions

1. Cut the celery and leek into small pieces and sauté in butter, then flour. Stir vigorously and add the broth. Simmer for 20 minutes without a lid.
2. If necessary, puree and pass through a fine sieve. Stir in the champagne, mustard and half of the whipped cream. Beat the rest of the cream until stiff.
3. Season the soup with salt and pepper and pour into plates. Serve with whipped cream, mustard seeds and chives. Serve with grilled salmon or prawns as desired.