75 g MAINTAL Franconian Silvaner Wine Jelly
225 ml Franconian Silvaner white whine
450 ml strong chicken or vegetable stock
1 small onion
1 slice of celeriac
150 ml single cream
1. Peel and finely chop the onion, potato, carrot and celeriac. Place in a large pot with all the other ingredients, bring to the boil and simmer gently for about 30 - 40 minutes.
2. Blend with a stick blender, pass through a sieve and add the cream. Season with salt and pepper.