Celery Soup

Lightly sauté the finely chopped mirepoix (root vegetables) in butter, add the finely chopped celery, stir briefly and fill up with the vegetable stock. Simmer for 10 minutes, add the cream, continue cooking for 5 minutes. Puree in a blender and pour through a sieve. Bring to the boil again, thicken with cornflour if necessary, mix the iced butter into the soup and season to taste.

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