RECIPE IDEAS

DIRECTIONS:

For the celery soup: Dice the celery, peel the apple, remove the core and dice. Melt the butter in a saucepan, add the celery and apple pieces. Stir-fry for ten minutes, add chicken stock and cook until done. Then puree in a blender and season with salt and pepper.

For the parsley puree: Peel and finely dice the shallot. Puree the parsley leaves with shallot, hazelnuts and water in a blender. Add the cream and mix well once again. Season with salt and pepper and place in a bowl. Soak gelatine leaves in cold water and then dissolve in 2 tablespoons of hot water and mix well with the mixture. Pour into a terrine dish and refrigerate for at least two to three hours.

Pour the soup into deep plates, slice the parsley puree and arrange in the middle.