Celery Cream Soup with Anise Potato Chips

Peel the celery, cut it into pieces and let it dry on an oiled baking tray in the oven at 120°C for about 40 minutes. Finely chop the onion and fry the dried celery pieces briefly. Deglaze with Prosecco and pour in the chicken soup, bring to the boil, puree and round off with a dash of whipped cream. If necessary, thicken with cornflour. Wash the potatoes and cut into thin slices with a potato peeler. Place them one by one on an oiled baking tray, sprinkle with coarse salt and anise, turn once after half the baking time and bake in the oven until golden brown.

Preparation Tip:

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