Cold celery root soup
This is a cold soup made from puree of celery root. The key is to apply it to ice water and cool it thoroughly.
How to make it
1
Put the celery root puree (see separate recipe) in a bowl, pour ice water on it and add fresh cream and milk, and mix with a whisk. Add salt, mix, then put in the fridge to cool. Once it's cool enough, remove the bowl and add more salt to taste.
2
Serve in a bowl and topped with tomato con casse, olive oil and Italian parsley if desired.
Ingredients for 4 people
-
- Root celery puree
- 200g
-
- Fresh cream
- 160cc
-
- milk
- 160cc
-
- salt
- A little
-
- tomato concasset topping
- A little
-
-
Olive oil
for topping:
Ardoino Extra Virgin - A little
-
Olive oil
for topping:
-
- Italian parsley topping
- A little
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