Celery Zuppa Soup

Ingredients:
1 / 2 celery bush
1 potato
25 g butter
1 / 2 liter beef broth
1 / 4 red bell pepper
coffee cream
pepper, salt


Preparation:
Clean the celery stalks and cut into thin slices.
Peel the potatoes and cut into cubes.
Heat the butter in a pan and fry the potato and bleeekselderij briefly.
Add the broth and cook soup gently in about 20 minutes until tender.
Cut the peppers into thin pieces.
Puree the soup in a food processor or blender and make a season with a dash of coffee cream, salt and pepper. Stir in the pepper pieces into the soup.