Celery and vanilla soup

Ingredients for 4 servings:

• 1 celery
• 2 onions
• 500 g potatoes, floury
• 1 vanilla pod(s)
• 200 ml white wine, dry, or sparkling wine
• 1 ½ liters vegetable stock
• 200 ml cream
• Salt
• 100 ml milk
• some garden cress for decoration
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

when it gets cold outside

Halve the vanilla pod, scrape out the seeds, and set aside. Peel the celery and potatoes, peel the onions, and chop the vegetables into small pieces. Gently sauté the onions and vanilla pod in hot oil in a suitable saucepan, but do not let them brown, or the soup will become too dark. Add the celery and potatoes and continue sautéing. Deglaze the vegetables with white wine and, after about 2 minutes, add the stock. Simmer until the celery and potatoes are tender. Remove the vanilla pod, add the cream, season the soup with salt, and briefly purée with a hand blender! Do not purée completely, as the rest should be passed through a sieve, otherwise the soup will be too thick. Strain the soup more or less vigorously, depending on the desired consistency. The leftover purée also tastes very good. Season the finished soup again, thicken if necessary, and add the vanilla seeds for visual effect. A hand blender works really well for this. Froth the milk. Garnish the soup with milk foam and fresh cress and serve. If you serve it in a cup as a cappuccino, two fried shrimp on skewers also look great.