1. Prepare and bring the chicken stock to a boil
2. Meanwhile, peel and dice the Celery.
3. When the broth boils, pour in the diced celery and leave to simmer at a low boil for around 15 minutes.
4. Remove and drain the Celery, reserving the broth. Mix the celery with the mascarpone, 1/2 teaspoon of grated nutmeg and according to taste and desired texture add broth.
5. Immediately fill your jars to within 2 cm of the rim, close and immediately heat treat for 1 hour at 100°C.

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