Ingredients
- 1 bunch celery
- 1 onion
- 1 leek
- 3 or 4 potatoes
- 2 to 3 tablespoons butter or margarine
- 4 deciliters cream
- 1 tablespoon sherry
- 1 1/4 liter water
- salt, to taste
Instructions
- Dice celery and let it cook slowly in 1-2 tablespoons of the butter or margarine for 10 minutes.
- Cut onion, potatoes and leek to pieces and add them in with celery. Then add water.
- Cook under lid for 30 minutes.
- Strain soup through a sieve (or purée it with electric mixer).
- Put back in kettle and heat up if desired, don't let it boil anymore.
- Also, heat up cream and add it to soup.
- Add rest of butter/margarine.
- Spice soup with salt and sherry. You can serve soup with garlic croutons.