Celery soup with parsley

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

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.