For the celery salad, peel the celery, cut in half and cook in boiling salted water for 30-40 minutes until tender. Remove from the cooking water and let cool for 10 minutes. Then cut into thin slices.
Peel onion, halve and cut into fine rings. Pour 100 ml of the cooking water into a bowl and season vigorously with the spices.
Add the celery slices and the oil to the seasoned broth and leave to infuse for at least 30 minutes.
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