Celery cream soup

Ingredients for 4 servings:

• 500 g celeriac
• some celery leaves, for decoration
• 150 g potato(s), floury
• 1 m.-sized onion(s)
• some oil (Alba oil)
• n. B. Salmon, smoked
• 800 ml vegetable stock
• 200 g cream
• Salt
• Pepper, black from the mill
• Allspice
• 100 ml dry white wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with smoked salmon

Peel the onion and dice it. Peel the celery and potatoes and dice them as well. Heat the oil in a large pot and sauté the onion. Add the celery and potatoes and sauté over low heat, stirring occasionally, for about 10 minutes. Deglaze with the vegetable stock and bring to a boil. Cover and simmer for about 15 minutes. Cut the salmon into strips and finely chop the celery. Puree the vegetables and stock, stir in the cream, and season with salt, pepper, and allspice. Add the wine to serve. When serving, add the salmon strips to the hot soup and sprinkle with the celery.