For the cream of celery soup, cut celery, onion, gherkins and bacon into even cubes and sauté in butter. Deglaze with white wine and reduce.
Fill up the reduction with stock and reduce again by 1/3. Add cream, boil down briefly and blend. Season the soup with salt and pepper and strain through a fine sieve.
Shortly before serving the Zeller cream soup, add some whipped cream and whip up with a blender.
Warm the veal tongue strips in a little veal stock. Serve the foamed Zeller cream soup in hot plates with the lukewarm veal tongue strips on the side.
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