CELERY, CREAM OF CELERY SOUP
(Crema Di Sedano)
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
• 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
Directions
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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