Cream of Celery Soup Veronese Style

Clean the leek, rinse well and divide into rings. Clean the celery and carrots, rinse, cut into narrow sticks and stew in half the butter until soft, then add the leek on top. Mix the vegetables, season with salt, season with pepper and continue to steam for a few minutes at high temperature, pour in clear soup, and simmer for 10 minutes with the lid closed at medium heat. In the meantime, rinse and finely weigh the parsley. Cut the bread into cubes and fry in the remaining fat. Set aside. Then lift the vegetables out of the clear soup with a skimmer, strain through a sieve or blend with a hand blender and bubble repeatedly in the clear soup. Whip the cream until creamy, mix with the egg yolks and Parmesan cheese and quickly add to the soup. Do not let it bubble up any more! Divide the soup evenly in portions and perhaps sprinkle with a chopped celery leaf. Offer the bread crumbs with it.

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