PREPARATION

Fry the leeks in the oil until translucent. Add the carrot and celery pieces and fry briefly together. Finally add the diced potato and also drain with fish stock.

I have not poured the fish stock, but I joined him as it was, directly from the freezer and let thaw it in the soup

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Let the soup simmer until the vegetables are tender. Then mix them with hand blender and add the cream on. If necessary, bring to taste with salt and pepper.

Serve with croutons and finish with celery leaves.