For those who love strawberries:
Peel the celery tubers thinly and rinse the tubers under running water. Cut the celery tubers in half. Using a serrated knife, cut slices into small pieces. Drizzle the celery slices on the spot with juice of one lemon.
Heat the olive oil in a saucepan and sweat the peeled, finely chopped onion until translucent. Extinguish with white wine, add vegetable soup and wine vinegar.
Add the bay leaf spice, cloves and juniper berries and season.
Add the celery slices to the broth and cook at a moderate temperature until al dente.
Arrange the celery slices. Repeatedly season the gravy and cover the celery slices with it.
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