Cream of Celery Soup with Salmon Croutons

Rinse celery, peel, cut into small pieces and rub on the spot with a little juice of a lemon. Briefly sweat in a saucepan with butter, add a little water and steam until soft. Then grind very finely in a hand mixer.

Remove the crust from the bread slices and then toast them in a frying pan with olive oil until brown on both sides. Cover two slices with salmon, then cover with the other two slices.

Heat the poultry stock (reserving 2 tbsp). Add the poultry broth to the puree and bring to a leisurely boil, whisking constantly. Add Madeira and remaining chicken stock, season to taste. Stir in the whipped cream and serve the soup. Cut the sandwiches into cubes and bring them to the table as an accompaniment to the soup.

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