Recipe Celery soup

1. Prepare and bring to a boil the poultry stock
2. Meanwhile, peel and cut the celery into cubes.
3. When the broth is about to boil, add the diced celery and simmer for about 15 minutes until tender.
4. Remove and drain celery, reserve broth. Mix the celery with the mascarpone, a 1/2 teaspoon of grated nutmeg, and add broth according to the desired taste and texture.

Fill your jars quickly up to 2 cm from the rim, close and proceed immediately to the heat treatment, 1 h at 100 ° C.

When serving, add a few slices of grilled bacon or grilled chestnuts on the plate.