For the cream of storm soup, first peel and chop the onion.
Peel the celery as well and cut into cubes.
Heat the oil in a pot and sauté the vegetable cubes until translucent. Deglaze with the wine and allow to reduce briefly. Add stock, storm, juniper berries, peppercorns and bay leaf. Simmer gently.
Add whipped cream and continue to simmer for at least 10 minutes.
Puree, strain and bring to a boil one more time. Season to taste with salt and nutmeg and thicken with a little cold butter if necessary.
Serve the storm cream soup garnished with fresh, chopped herbs.