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Celery vichyssoise




6 hours



A great cold dish for the start of warm times.


  • approx. 100 g leeks (white part)
  • 1 celeriac of about 700 g
  • 1 tbsp butter
  • Salt
  • 1 bay leaf
  • 80 ml Noilly Prat
  • 80 ml dry white wine
  • 1.5 l vegetable stock
  • Juice of about ½ a lemon
  • 1 tbsp crème fraîche
  • 2 tbsp cream
  • Pepper
  • Nutmeg
  • 1-2 tins of Nuri sardines in olive oil
  • Finely chopped celery
  • To garnish
  • Roasted pine nuts


  1. Finely chop the leeks, peel and dice the celery.
  2. Melt the butter in a pot over a medium heat, add a little salt.
  3. Sauté the finely chopped leeks with the bay leaf in the butter until translucent, add the diced celery and continue to cook for a few minutes without roasting.
  4. Deglaze with Noilly Prat and white wine, pour in the vegetable stock and add the lemon juice.
  5. Carefully simmer without a lid until the celery is soft.
  6. Add the crème fraîche and cream and use a hand blender to create a fine purée.
  7. Season with salt, pepper and nutmeg.
  8. Allow the soup to stand in the fridge for a few hours, season again once cold.
  9. Serve with Nuri sardines, a few drops of the oil from the tin, celery and roasted pine nuts.
  10. TIP: If you do not have any vegetable stock to hand, it can be prepared using the green parts of the leeks, the celery peelings, 1 peeled onion, 3 cloves, a little salt, 1 sprig of thyme and 1 crushed pimento seed. Add the above to 1.5 l water and simmer until ready for use.

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