Celery soup with parsley

Starter - Australia

You'll need:

500 g diced celery
1 diced apple
1 diced onion
1 tablespoon butter
1 L chicken stock
Salt and pepper
1 bunch parsley
1 finely diced shallot
50 g hazelnuts
4 tablespoons water
1/4 L cream
2 leaves gelatine, soaked in cold water
Salt and pepper

Our tip

If any of the parsley purée remains, it makes an excellent ingredient for a poultry or fish salad next day.


  • Step 1

    Melt the butter in a saucepan and add the diced celery and apple. Heat for 10 minutes while stirring, add the stock and continue heating until cooked.

  • Step 2

    Mix in a blender and season with salt and pepper.

  • Step 3

    Blend the parsley, shallot, hazelnuts and water in a blender, add the cream and blend again. Season with salt and pepper and place in a bowl.

  • Step 4

    Squeeze out the gelatine leaves and dissolve in 2 tablespoons of hot water.

  • Step 5

    Mix into the contents of the bowl and allow to cool for 2-3 hours.

  • Step 6

    Serve the soup with the sliced parsley purée on top.

  • Step 7

    The soup can also be served lukewarm or even cold.