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Celeriac soup


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1 medium celeriac

1 potato

1 carrot

1 Golden onion

1 clove of garlic

vegetable broth

extra virgin olive oil

1 sprig of parsley to decorate

toasted bread to accompany


Peel the potato, carrot and celery root, rinse and dice.

Heat 2 tablespoons oil in a saucepan and sauté the garlic clove, peeled and crushed until it is golden brown.

Delete, add the onion, cleaned and chopped and sauté over low heat for 4-5 minutes, basting with 2-3 tablespoons of vegetable broth, until soft.

Add the vegetables and cook for a few moments, then aprire Contenzioso 1.5 liters of boiling stock, cover and cook for about 20 minutes, until the vegetables are soft.

Remove from heat, let stand for 5 minutes, divide the soup into the plates and serve with croutons and a little olive oil, garnish with parsley leaves and slices of raw celeriac.

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Ricetta pubblicata sul giornalino Esselunga di gennaio 2016

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