Veloute of the Celery, Served in Celery

1 hour, elaborate For the baked celery strips:

Cut the peeled celery tuber widthwise into narrow slices with a slicer (or slicer). From them cut narrow strips, mix with juice of one lemon so that they do not turn dark. Fry in hot oil until golden brown, then drain on kitchen roll and season with salt.

Cut the top of the unpeeled celery tubers with a kitchen knife about 2-3 cm as a lid. Cut an oval hole of 2.5 x 3.5 cm in the center of the lid with an apple corer (so that the celery stalks can be fixed and hold better!) and stick 2 to 3 pieces of celery stalks with green and yellow leaves high into it like a flower arrangement and fix them well with a strong wooden stick. Cut the celery tubers with a kitchen knife or slicer, straight on the root side (this ensures a better standing surface). Hollow out the whites of the celery tubers from the top using a large diameter cookie cutter and a Parisienne cutter. Cover and tuber in the cold water with juice of a lemon form.

For the veloute:

Melt butter in a saucepan and briefly sweat the shallots in it. Add the hollowed out celery, sweat and season. Add white wine, port wine and chicken stock and simmer for about 30 minutes. Add the liquid whipped cream and reduce a little. Season with salt, a

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