Preparation
Peel the celery and cut it into equally sized dices. You will need to get 400 g of clean celery.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000789/000789_step_1_M.jpg)
In a saucepan sweat oil, garlic, shallot and tejpata over medium heat. Add a pinch of salt and let it simmer for 2-3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000789/000789_step_2_M.jpg)
Add the celery dices and stir for a minute. Pour the vegetable stock and let simmer for about 25-30 minutes or until the celeriac is done.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000789/000789_step_3_M.jpg)
Meanwhile, prepare the Brussels sprouts. Remove the outer leaves and quarter the sprouts, leaving a piece of their petiole so that the leaves stick together.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000789/000789_step_4_M.jpg)
Blanch for a couple of minutes in boiling water, then drain and place in cold water. In a coated pan, warm 1 tbsp. of oil and add the garlic. Sweat for a minute and add the quartered Brussels sprouts. Salt and sauté for 2-3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000789/000789_step_5_M.jpg)
Blend the soup with a mixer until you get a smooth and homogenous purée. Add a few spoonfuls of hot stock if you prefer a less thick and creamy consistency. Taste and add salt and pepper to taste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000789/000789_step_6_M.jpg)
Serve the hot celery cream and decorate it with the Brussels sprouts, drops of extra virgin olive oil, marjoram and sesame seeds.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000789/000789_step_7_M.jpg)