Soup finds its way onto restaurant and household menus for both lunch and dinner. While potatoes are one of the most popular ingredients for soups, Vila Joya’s acclaimed chef, Dieter Koschina, uses celery for his course.
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes (chilling time: 20 minutes)
In a large pot, add olive oil over medium heat and cook leeks, celery and onion until softened, about 12 minutes. Add potato, water and salt and simmer, covered, until celery and potatoes are very tender. Using a blender, puree in small batches until smooth. Pass through a fine mesh sieve into a large bowl. Place bowl over a larger bowl filled with ice and cold water to cool. Stir occasionally until cold. Season with salt. Serve with a dollop of crème fraiche and chives.
