Granny Behr's celery soup

Wash and clean the celery and cut into pieces about 1 cm thick. Bring the chicken stock to the boil in a saucepan and cook the celery pieces for about 12 to 15 minutes on a medium heat. Remove the cooked celery pieces from the stock and set the stock aside for the roux.

Make a light roux from the butter and flour. Melt the butter in a saucepan and gradually add the flour, stirring constantly. Deglaze with the chicken stock, bring to the boil and continue stirring.

Now lower the heat a little, add the cream and season with lemon juice, granulated vegetable stock, salt, pepper and sugar. Finally, return the celery pieces to the soup, add meatballs to taste and serve with freshly chopped parsley.

Tip: If you want a vegetarian or vegan soup, simply skip the meatballs and replace the chicken stock, butter and cream with plant-based alternatives.

Bon appétit!