Fry 100 g celery, ½ leek, 1 onion in butter in a saucepan. Add 400 ml organic Elbling “le centenaire” and leave to simmer for a few moments. Add 400 ml chicken stock. Mix 300 ml cream and 1 teaspoon flour. Add the mixture to the wine and leave to simmer. Blend the mixture into soup with a hand blender. Add salt and pepper, a little walnut oil, some parmesan and 1 teaspoon herbal pesto.
Serve with a Rieslingspaschtéit.