 |
 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 Pepper and add to the soup. Cook for a few minutes, then serve. |
|
7 oz Champignon Pepper
