fr.png  de.png  en.png


serves 4

500g celery (stems and leaves)

2 shallots

2 soupspoons of olive oil

1 litre chicken stock

salt and pepper

goats’ milk ice cream

wash and drain the celery, dice the stalks and leaves and thinly slice the shallots

heat the oil in a casserole, add the shallots (taking care not to brown them) then gradually add the chopped

celery and season

dissolve the stock cube in a litre of boiling water and add to the casserole

bring back to the boil for a few moments, lower the heat and leave to simmer for 20 minutes

adjust the seasoning to taste then liquidise the mixture in stages (if you wish to remove any celery strings,

pass though a strainer)

serve in soup glasses or dishes with a little ice cream, either with or alongside the soup

PS: if you can not find goat's milk ice cream, a piece of fresh goat's cheese will do !

and to drink?

a white wine, not too flowery