Procedure:
- Fry onions until clear.
- Wash celery and courgette and slice into fine cubes. Add to the onions.
- Add cream and stock and simmer for 10 minutes.
- Purée the soup.
- Season with salt, pepper and nutmeg.
- Derind and finely cube Champignon de Luxe Pepper and add to the soup. Cook for a few minutes, then serve.
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