Celery Victor - cooking recipe

Ingredients

6 stalks celery, large dice
2 cups chicken stock
salt & freshly ground black pepper
1 tablespoon fresh chervil
1 tablespoon tarragon vinegar
3 tablespoons extra virgin olive oil

Preparation

Wash and chop celery; set aside.
Heat chicken stock to boiling; add celery and boil until soft.
Turn off heat and let celery cool in the pot.
Once cool, remove celery and gently squeeze the liquid out, by hand (use stock for soup).
Season celery with salt and pepper and sprinkle with fresh chervil.
Combine vinegar and oil; pour over celery and serve.