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(Crema Di Sedano)
The Silver Spoon, Phaidon Press

Serves 4

• 4 cups Meat Stock
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 1/2 cups celery, chopped
• 3 potatoes, diced
• 1/3 cup milk
• salt
• Parmesan cheese, freshly grated, to serve

Bring the stock to a boil.

Heat the butter and oil in another pan, add the onion and celery and cook, stirring occasionally, for 4 minutes.

Pour in the stock, add the potatoes, cover and simmer for 40 minutes.

Transfer to a food processor and process to a puree, then pour into a pan and reheat.

Meanwhile, heat the milk to simmering point.

Remove the soup from the heat, stir in the hot milk and season with salt.

Pour into a soup tureen and serve with Parmesan.


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