Recipe Celery soup, bacon, potatoes

• Peel the potatoes and cut them into large pieces. Clean and slice the leek, carrots and celeriac. Chop the chervil.
• Cook the potatoes in salted water, then drain them.
• In a pot, prepare 1 to 1.5 L of broth with the chicken stock, then add the potatoes, leek, carrots, celeriac and chopped chervil. Leave to simmer for about half an hour.
• When the vegetables are softened, mix everything and add the bacon to the preparation. Return to the heat and cook for another 5 minutes.
• Immediately fill the Le Parfait Super jars with the soup to within 2 cm of the rim, close and immediately heat treat for 45 minutes at 100°C.

When ready to serve, reheat your preparation, add salt and pepper to your liking and add a little crème fraîche (1 teaspoon per plate).