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Recipe posted by Mariannick Laurent
A light soup with a delicate taste of celery. "
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Preparation time: 20 mn
Cooking time: 20 mn
Rest time: 0 mn
Total time: 40 mn
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For 6 servings:
¾ lb celery sticks
½ lb potatoes
½ lb leeks
3 onions
4 cups chicken stock (or 2 stock cubes)
1 knob of butter or margarine
2 tablespoons of oil
salt and pepper
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1
Wash the celery and the leeks. If you are using large celery sticks, peel them to remove the string.
Peel the onions and the potatoes. Chop the celery and the celery leaves, the leek and the onions. Cut the potatoes into ½ inch cubes.
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2
Heat the chicken stock.
Heat the butter and the oil in a large frying pan. Melt the onions, the leeks and the celery. Gradually pour into a large pan.
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3
Pour the stock over the vegetables, add the potato and leave to simmer on a low heat for 20 minutes.
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4
Mix in a blender or food processor and season to taste. Serve very hot. Garnish with chervil sprigs.
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