Recipe Celery soup, bacon, potatoes

1. Peel the potatoes and cut them into large pieces. Clean and mince the leek, carrots and celery rave. Chop the chervil.
2. Cook the potatoes in salted water, then drain them.
3. In a pot, prepare 1 to 1.5 l of broth with the poultry bottom, then add the potatoes, leek, carrots, celery rave and chopped chervil. Simmer for about half an hour.
4. When the vegetables are softened, mix everything and add the bacon to the preparation. Return to the heat and cook for 5 min.
5. Fill the jars without delay Le Parfait Great with the soup up to 2 cm from the edge, close and immediately proceed to the heat treatment for 45 min at 100 ° C.

When serving warm your soup, salt and pepper at your convenience and add a little fresh cream (1 teaspoon per plate).