Spicy Celery Soup

Wash and peel the celery and cut into thin slices. Peel potatoes and also cut into thin slices.

Heat olive oil in a saucepan, sauté onions over medium heat for two minutes until soft. Add celery and potatoes and sauté for three minutes.

Season with salt and pepper, add wine and cook a little. Add the pecoroni, milk and clear soup and simmer on low heat for fifteen minutes, finally blend.

To serve, whip the whipped cream, spread it evenly in the soup plates and pour the soup leisurely in the middle. If desired, use a wooden stick or similar to create a pattern.

As a soup garnish fits, for example, a little bit of smoked fish, smoked duck breast or also fried mushrooms, which are then drizzled with a little bit of pesto.

Pesto: grind almond kernels and parsley, season.

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