Tuna cream with celery

So far I have only made tuna cream with mayo and lemon juice but this time I tried this recipe I found in a book that uses celery and hard boiled eggs. I must say, it was surprising how good it was, it is already my favourite. 

Ingredients for a smaller batch:

• 1 can of tuna (approx. 15 dkgs) 
• 2 tbl spoons of grated celery
• 2 hard boiled eggs
• 2 spring onions
• 1 tbl spoon of olive oil
• juice of half a lemon
• salt and pepper 

Chop the eggs fine and add to the tuna. Then add the celery, the onions, the oil, the lemon juice, salt and pepper. Stir it well and taste it, you can add more of any ingredient, according to taste. Let it rest for a couple of hours because that's when the flavours really come out.  
 

Celery and pumpkin bisque with sausage chips

Ingredients

• 1 smaller onion
• 3 cloves of garlic
• one half of a pumpkin
• one half of a celery
• 2 tbl spoons of sour cream
• 1.5 tbl spoons of rosemary leaves
• sliced sausage, amount according to taste
• a bit of ground nutmeg
• salt, freshly ground pepper
• about 1 l of water

Peel the onion and the garlic and chop them quite fine. Add some salt and pepper and start cooking them in a bit of oil. Meanwhile peel the celery and the pumpkin and cut them in equally big pieces. When the onions and the garlic is soft enough, add the vegetables and cook them together for 10 minutes, after adding some salt, then pour the water into the dish, turn on the heat and cover the dish. Cook it until the celery becomes absolutely soft. When it's done, puree the soup with a blender and put it back to the burner. Add the sour cream and the nutmeg, some ground pepper and, if necessary, salt. The soup is finished. 

Fry the rosemary leaves in a bit of oil to make them crunchy, as well as the sausage, and serve the soup with these two on the top.