Creamy celery soup with parsley and pink pepper berries

Ingredients

Directions

1. 1

   Clean and wash the celery and cut 3/4 of the celery into slightly thicker slices. Peel and chop the onions. Peel, wash and chop the potatoes. Wash parsley, shake dry and pluck the leaves from the stems. Chop the stems separately

2. 2

   Heat 1 tablespoon of oil in a saucepan. Briefly sauté potatoes, celery, parsley stalks and onions in it, then deglaze with stock. Cover the soup and simmer for 20-25 minutes

3. 3

   Grind the parsley leaves, 1 tablespoon of oil and 2 tablespoons of water in a mortar to a fine puree. Cut the remaining celery into thin slices. Cook the celery in some salted water for 3-4 minutes. Drain in a sieve

4. 4

   Meanwhile puree the soup and pass through a sieve. Pour cream into the soup, bring to the boil and season with salt and pepper. Use a hand blender to foam the soup again and serve. Place the celery and parsley puree in the middle and sprinkle with pink pepper berries