This is a light invigorating soup, the preparation of which takes no more than an hour and does not require any complex ingredients.
Only a few stalks of fresh celery, a couple of potatoes, a couple of tomatoes, one carrot, a few pods of green beans, 200 grams of veal, roe deer or turkey meat, an onion, peppercorns, bay leaf, fresh parsley, salt.
- Place the meat in a saucepan with cold water, peeled onion, bay leaf and several peppercorns.
- Bring to a boil and cook over low heat for half an hour. Take out the onion.
- Chop celery, carrots, potatoes, beans and tomatoes in small pieces. Finely cut parsley.
- Put the celery and carrots in the boiling broth, ten minutes later add potatoes and tomatoes, after ten more – beans, parsley and salt, remove from the heat after five minutes.
Surprisingly, almost any wine goes well with this simple soup. We tried our favorite Provencal rose, the powerful reds from Bandol and Rhone, the Alsatian and Moselle Rieslings.
The combination of the celery soup and the Chablis Williem Fievre Grand Cru Les Preuses of 2010 we tried in 2016 remains unforgettable!
