Never tried


Veloute vert au celeri - Green cream soup with celery

Ingredients (4 persons):
- 200 g of celery bulb
- 1 small carot
- 1 shallot
- 1 coffee spoon butter
- 1.5 coffee spoon flour
- 6 dl of vegetable broth
- 4 slices of baguette
- 125 g of pepper fresh cream cheese (boursin?)
- about 80 g of cress (? small green leaves)
- 0.5 dl cream
- herb salt (celery salt).

Preparation
- Cut the celery and the carrot in small dies
- lightly cook in butter on low heat for 5 mn. 
- Sprinkle with flour, cook briefly. Add the
 broth, cook until the vegetables are tender,
 mash.

- Before serving spread generously about 1/3 of the cheese
 on the baguette, and garnish with a few cress leaves. 
 Add the cream to the soup, warm to a boil, add the rest of
 the cheese to the soup, keep a bit of cree for decoration
 and add the rest to the soup and re-mash it. Serve in bowls,
 decorated with the cress, along with the bagette.