Summary

Ingredients

• 1 large pear (s), diced
• 300 g celery, diced
• 300 g potato (s), diced
• 1 onion (s), diced
• 7 large sage leaves
• 1 tablespoon oil
• 1 tablespoon butter
• 750 ml vegetable stock
• 100 ml cream
• 2 cl vermouth (Noilly Prat), to taste
• salt and pepper

For the set:

• Sage, at will
• Croutons, as desired

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Instructions

1. Heat the butter and oil and gently fry the sage leaves. They must not get too dark and should give off their aroma to the fat. Fish out the leaves and place on a prepared plate.
2. Peel the celery, potatoes, onion and pear, cut into cubes and fry lightly in the same saucepan. Top up with the vegetable stock, add the sage leaves again and cook for approx. 10 to 15 minutes until soft.
3. Now puree the soup and, if necessary, add a little more broth to the desired consistency. Add the cream and season to taste with the dry vermouth, salt and pepper. If possible, briefly lather again with the magic wand and serve hot.
4. Garnish with sage leaves and toasted bread croutons if desired.