Preparation

• 1
  Neatly cut the celery leaves and keep aside to garnish the soup at the end.
• 2
  Now chop the celery into cubes.
• 3
  Then, heat the oil in a large pan over medium heat.
• 4
  After that cook the celery and onions for about 18 minutes.
• 5
  Throw in the carrots and potatoes - and cook for 8 minutes more.
• 6
  Pour in the stock and bring to a boil.
• 7
  Reduce heat and allow it to simmer - uncovered for about 25 to 30 minuite or until vegetables turn soft.
• 8
  Set aside - allowing it to cool down a bit.
• 9
  At the side, in a blender - puree the vegetables and stock soup.
• 10
  After that pour the pureed mixture back on the pan.
• 11
  Then season to taste with some salt and pepper.
• 12
  Laddle the soup in your soup bowl and add in some cream.
• 13
  Then stir lightly.
• 14
  Finally, garnish the soup with the saved celery leaves, some more cream and a dust of fresh ground pepper.