Fine Celery Soup

Clean the celery, rinse and cut into slices. Remove the skin from the onion, finely dice.

Heat fat. Sauté onion. Sauté flour. Extinguish with 1/2 liter water, milk and wine while stirring. Bring to a boil and stir in clear soup. Add bay leaf and simmer gently for 8-10 min. Add celery 5 min. before end of cooking time.

Add mustard and half of crème fraîche. Season to taste. Cut cress from the bed. Serve soup. Top each with a dollop of crème fraîche. Sprinkle with nutmeg and cress.

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