Cream soup with celery

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Ingredients

• 100 g of butter;
• 350 g celery;
• 1 small onion;
• 1 potato;
• salt - to taste;
• 1 liter of chicken broth;
• ¼ teaspoon ground nutmeg;
• 100 ml of creamy cream;
• a few twigs of parsley.

Preparation

Melt butter in a sauté pan over medium heat. Lay the finely chopped vegetables, salt, cover with a lid and cook for about 15 minutes, stirring frequently.

Pour broth and bring to a boil. Reduce heat, cover and cook for another 30 minutes. Add the nutmeg and remove from heat.

Pry the soup with a blender and pour it through a sieve into another container. Add the cream and mix well. Decorate the prepared soup with parsley.

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