Cream of Celery Soup with Hazelnut Pofesen

Dice the onion, sauté with the celery in a little rapeseed oil and add water until everything is completely covered.

Once everything is cooked until soft, mix in the cream, season to taste and finish with the butter.

Spread 4 pieces of de-barked toast or tramezzini with Glinitzer`s hazelnut nougat and stack 3 layers on top of each other twice.

Bread this package like a Wiener Schnitzel and fry in a pan in plenty of oil on both sides. Cut into four triangles each and arrange in the soup.

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