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Chicken stock with pumpkin, celery root and fennel

Portions for 4 persons:

5 cups chicken stock

2 lbs of pumpkin

1 celery root

3 fennels

Salt

Peel and cut the celery root in small dices and cook it in a steamer. In the meanwhile, cut the pumpkin and the fennels in small pieces and add them in the steamer after one hour. Steam for another 30 minutes then pass all the vegetables through a food mill.

Bring the chicken stock to boiling point and add the vegetable purée. Salt to paste.

Serve with heavy cream and whole grain bread.