Cut the celery completely with the leafy greens into small pieces (approx. 1 - 1.5 cm pieces) and add to the simmering vegetable stock. Save some leaf green for the garnish!
Cook with the lid on for about 30 minutes, until the celery is still firm to the bite. Then let cool a little and then puree in a blender until creamy.
Now put everything in a saucepan, bring to the boil again and season with salt and pepper to your own taste. Take the pot off the stove and add the cream to the soup.
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