Ingredients

• 1&1/2c Water
• 1 Vegetable Bouillon Cube
• 1 small Celery knoll
• Salt
• White Pepper
• 1/2 cup Cream
• Dash of Nutmeg

Description

Peal the celery knoll and cut into small pieces, place in a pot with boiling water and add the bouillon cube. Cook until the celery is soft. Puree in a blender or food processor. Pour back into the pot and gently simmer, season with salt white pepper and herbal salt to taste. Shortly before serving add the cream and a dash of nutmeg.