- Recipe for two people
- 1 yellow onion
- 2 cloves garlic
- 1 can of crushed tomatoes 500 ml of very good quality (you can find it in Italian grocery stores)
- 1 bunch of celery stalks
- 1 box 250 gr boiled chickpeas of very good quality
- Olive oil, salt and pepper
- A jar of full cream (raw, invisible)
- 1 teaspoon tabasco
- The juice of a lemon
Wash the celery stalk well and then peel the stalk. Then we cut the tails. Reserve them.
Finely chop the onions and garlic cloves. In a large saucepan with a little olive oil, sauté the onions and then add the garlic so that it does not burn.
Add the chopped celery stalks, cook for 10 to 15 minutes.
Then add the chives, then the canned tomatoes. Let it bake for 15 minutes.
Add 500 ml of mineral water and the leaves (they will be inserted into the soup). For taste. Adjust with salt and Tabasco, adjust the structure with extra water to your liking.
Remove the celery leaves. Serve with a whole cream quenelle, celery salt (home), a pepper mill roll, a little coriander and olive oil.
To hear again:
Celery branch or celery?