Summary

Ingredients

• Oil (olive oil)
• 2 large onions, roughly chopped
• 1 clove garlic, finely chopped
• 500 g celery, peeled and rouhly chopped
• 1.4 liters vegetable broth or chicken broth
• 45 ml whipped cream
• 50 g parmesan, freshly rated, reserve some for arnish
• salt and pepper
• Parsley, smooth for garnish

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Instructions

1. Melt the olive oil in a saucepan and sauté the celery, garlic and onions for about 4-5 minutes. Deglaze with the broth and bring to the boil. Reduce the heat and cook the celery covered for 25-30 minutes until soft.
2. Puree the softly steamed vegetables with a blender or hand blender. Add the cream and parmesan to the pureed vegetables and season with salt and pepper.
3. Put the soup in soup plates and sprinkle with the retained parmesan. Grind black pepper from the mill over it and decorate with a sprig of parsley