For up to 5 participants we will prepare tasty rolls for lunch, along with tomatoes,
gummi bears, cookies, tea, coffee, juice and water.
For 6 or more participants we will be serving our „Course soup à la Chef”
Due to popular demand, here comes the recipe (for 6-12 people):
Clean and cut potatoes, carrots and celery in small dice. Cut parsley, onion and/ or leek in rough pieces and add them, together with the bay leaf, then 1 to 2 spoonful of vegetable broth. Fill up with water until everything is covered. Cook for 20-30 minutes. Boil up once more the next day, purée partially, season to taste with cream and broth, that’s it!
Quantities and ingredients may be varied or changed according to your taste, the soup
will certainly be a success!