Peel, wash and dice the celery. Peel and chop the onion. Fry the celery and onion cubes in hot oil. Add stock and cook the vegetables for about 20 minutes. In the meantime, peel the grapefruit so that the white skin is completely removed. Cut the fillets out of the parting skins, collecting the juice. Whip the cream until semi-solid. Lightly roast the pine nuts in a pan without fat. Puree the soup with the cutting stick of the hand mixer. Season to taste with grapefruit juice, salt and pepper. Fold in grapefruit fillets and cream just before serving. Sprinkle with pine nuts. Garnish with chives as desired
Glass bowls: Kosta Boda
Glass plate: Royal Copenhagen