Ingredients
- 100 g celery
- ½ leek
- 1 onion
- 400 ml organic Elbling "Le Centenaire"
- 400 ml chicken stock
- 1 tbsp of flour
- 300 ml cream
- salt, pepper
- Walnut oil
- Parmesan
- 1 tsp of herb pesto
Instructions
Sauté the celery, leek and onion in some butter in a pot. Add the elbling and bring to the boil briefly. Add the chicken stock. Mix the flour with the cream and also add it to the pot and let it simmer until everything is cooked. Puree the soup and season with salt and pepper. Add a dash of walnut oil, parmesan and herb pesto (1 tsp). Serve with a Pâté au Riesling and a glass of Elbling.
Recipe from Bio wine maker Luc Roder, Maison Viticole Roeder.
