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Celery soup

After a week spent in a delicious location like Sicily is difficult to come back and cook something that will beat the flavours of the previous holiday. There is however something that I haven't eat so much in this last escape of mine, and this was of course soup. I've done soups before of many colors but not white. And, as I had a big celery in my fridge the idea came straight forward.
I then put my hand on a very old book from 1985, full of traditional Romanian recipes. Of course I changed it a bit (like I always do) but the result was surprisingly tastier than the expected one. I was expecting a fade taste but it wasn't like that at all.

Ingredients:

  • 1 kg celery (root, peeled)
  • 500g potatoes (peeled)
  • 2l water ( you can add more for a more liquid soup)
  • 1 tablespoon natural vegetable stock
  • 3 tablespoons olive oil

Directions:
  1. Dice the celery and potatoes.
  2. Boil the water and add the celery and potatoes.
  3. Continue to boil until the vegetables become soft and are easily smashed with a fork.
  4. Add the olive oil and vegetable stock.
  5. Continue to boil for another 5 minutes.
  6. Use a hand blender and mix all the ingredients of the soup.
  7. Serve with croutons and aromatic herbs.

Inspired from "Bucatarie Romaneasc" - I. Negrea and F. Bucsa, page 61.

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