Cold celery root soup
This chilled soup is based on celery root puree. The key is to chill it thoroughly in ice water before cooking
How to make it
1
Put the celery root puree (see separate recipe) into a bowl, add the cream and milk over ice water, and mix with a whisk. Add salt and mix, then place in the refrigerator to chill. Once it has cooled sufficiently, remove the bowl and add more salt to taste
2
Serve in a bowl and top with tomato concasse, olive oil, and Italian parsley to taste
Ingredientsfor 4 people
-
- Root celery puree
- 200g
-
- Fresh cream
- 160cc
-
- milk
- 160cc
-
- salt
- A little
-
- Tomato concassé for topping
- A little
-
-
Olive Oil
for Topping
Ardoino Extra Virgin - A little
-
Olive Oil
for Topping
-
- Italian parsley for topping
- A little
[PR]
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