1 large pot
1 cup water
2 cups white Wine – dry
2 Tbsp black pepper
4 Celery sticks – diced
2 cups carrots – diced
1 tsp sea salt
½ cup red peppercorns
Bread
White wine
In a large pot over “Medium” heat, combine water, dry white wine and black pepper. Stir the mixture slowly until the soup starts to boil. Next, add diced celery, diced carrots, sea salt and red peppercorns to the mixture. Reduce your stove's heat to “Low” and let the soup cook until the celery and carrots are soft – add water if needed to continue the cooking process. Serve this spicy soup with plenty of bread and white wine. Enjoy!!
