Potato cream (5)
Instructions
Peel the potatoes, cut them into pieces and place in cold broth.
Bring to a boil and add the sliced celery.
Cook for about 20 minutes then switch to celery and potatoes with a ricer aside broth, raise the puree in a soup-tureen and dilute it with the broth until it becomes a cream.
Add a bit of butter and Parmesan cheese to taste and stir.
Season with salt and pepper and serve immediately.
Ingredients and dosing for 4 persons
- 6 potatoes
- 2 celery
- 180 cl of vegetable broth
- Grated parmesan cheese
- 1 bit of butter
- Salt
- Pepper