A velvety smooth soup made from celery, carrot and onion. The vegetables are sautéed in butter, simmered in stock and blended until creamy. A dollop of sour cream and fresh celery leaves finish each bowl.
Sauté the chopped onion in butter until translucent, then add the chopped celery and carrot and fry briefly, stirring from time to time. Pour in the stock, season with salt, mace and pepper and simmer…
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