Fresh from the fields.

Recipes from the Behr Kitchen

Celery Soup
Ingredients for 4 people
1 stick of celery (500 g)
30 g butter
40 g flour
200 ml cream
800 ml chicken stock
Freshly ground pepper
4 stalks of parsley
(mince meat balls)

Wash the celery and cut into 1 cm pieces. Add the celery pieces into the boiling chicken stock. Cook for approx. 15-20 minutes on a medium heat. In the meantime, make a light roux from the butter and flour. Also melt the butter in a saucepan, gradually adding the flour whilst constantly stirring. Remove the cooked celery pieces from the stock and deglaze the roux with the stock. Add the cream and season to taste with salt and pepper from the mill. Add the celery pieces again. Add the mince meat balls as desired. Sprinkle the freshly chopped parsley on the plate to serve.
Preparation time
0 Min.