Celery and Pea Soup

Make a clear soup from the soup bunch, chicken, bones and spices. Pour everything with cold water and bring to a boil once. Skim off coarse foam and simmer gently at low temperature with lid closed for 1 1/2 hours. (This will keep the clear soup clear!).

Place peas, celery and potatoes in a saucepan, add clear soup and butter and cook until tender (celery-potatoes: 15 min – peas: 5 min).

Then strain with a hand mixer. For the pea soup, add the whipped cream and chopped mint. If you like, add 1/2 cup of sweet whipped cream to the celery soup.

Serve the soups hot. To the celery soup still fried toast cubes form. (Dice toast and fry in butter in a frying pan until brown).

Serve the celery soup with fresh chervil. Coarse pepper goes well on the pea soup.

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Tip: Always use aromatic spices to enhance your dishes!

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