Servings:
4
Prep time:
10
Cooking time:
20
INGREDIENTS
- - 1 stalk celery
- - 1 fennel
- - 1 potato
- - 2 shallots
- - 1 bunch of parsley
- - 30 ml vegetable cream
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Peel the celery from the coasts external leaves and filaments, and cut it into slices. Wash the fennel and slice it. Peel the potatoes and reduce it in chunks.
- Saute 2 sliced shallots in a pan with 2 tablespoons of olive oil. 3 Add the chopped vegetables and cook. Then pour about 1.3 liters of water and salt. Bring to a boil, reduce heat and cook for 15-20 minutes, until the vegetables are soft.
- Blanch the parsley (private stems toughest) in lightly salted water for about 30 seconds, then drain and immerse in ice water to fix the color. Drain well and shake it in a blender with 4-5 tablespoons of olive oil, a pinch of salt and pepper to the sauce rather liquid of a bright green color (if necessary, you can add a little cold water).
- Lift the vegetables from the heat, add the cream and mix everything with a hand blender until a smooth consistency. Divide into 4 bowls and garnish velvety with drops of green oil dropped from a spoon.
