- 1 thick bulb of celery and two thin ones.
- 1 liter of water.
- 1 egg yolk.
- 20 g of butter.
- Bread crumbs.
- Salt.
Elaboration
- The bulbs are cleaned well and then cut into slices and simmered in water with the salt and butter. When they are soft, add the breadcrumbs to thicken the broth. Cook for a few more minutes and add the yolk without stopping to stir so that the egg is well distributed.