- Recipe for two.
- 1 yellow onion
- 2 garlic cloves
- 1 tin 500 ml chopped tomatoes of very good quality (can be found in Italian grocery stores)
- 1 bunch celery stalk
- 1 box 250 g cooked chickpeas of very good quality
- Olive oil, salt and pepper
- Jar of whole cream (raw, sigh)
- 1 teaspoon tabasco
- Lemon juice
Wash the celery stalks well, then remove the stalks. Then cut the stems. Reserve them.
Finely chop the onion and garlic cloves. Saute the onion in a large saucepan with a little olive oil, then add the garlic to keep it from burning.
Add chopped celery stalks, cook for 10-15 minutes.
Then add the chickpeas, then the canned tomatoes. Leave to cook for 15 minutes.
Add 500 ml of mineral water and leaves (they will be infused in the soup). Try. Season with salt and Tabasco, adjust the texture by adding water to your liking.
Remove celery leaves. Serve with whole cream meatballs, celery salt (homemade), pepper mill, a little coriander and olive oil.
To listen again:
Branched celery or celery?