Peel and wash the celery, prepare a stick of leek, peel the onion, cut everything into cubes. Sauté in clarified butter. Add vegetable stock and simmer for 20 minutes. Finely puree the vegetables with a blender and bring to the boil again. Add a finely chopped clove of garlic, stir in a dash of cream and season with nutmeg, black pepper, marjoram and salt.
Preparation Tip:
Nutritional values:Fat 10.09gCarbohydrates 4.06gProtein 2.19gCholesterol 0.13g
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