celery broth


  • 4-5 sprigs of fresh celery (not too green)
  • 1 potato
  • < li itemprop = "ingredients"> 1 clove of garlic

  • Olive oil
  • 1 l water
  • Salt


Wash the celery sticks, remove the tips and thicker fibers (as if you were peeling a banana) and cut it into small pieces. Peel the potato and garlic and chop them too. Put everything in a pot with boiling water, two tablespoons of oil and a little salt. Lower the heat and cook, covered, for half an hour. If the liquid is reduced a lot, add a little more.

When the celery is soft, and the broth is to your liking, remove from the heat and adjust the salt, strain to leave only the consommé and serve immediately in cups, decorating with a celery leaf that you have reserved at the beginning, which will give it a lot of aroma.

Suggestions: If you like the flavor of the aged, it is delicious if at the time of serving you add a teaspoon of red wine in your consommé. You can serve the celery and potato separately seasoned with a little soy sauce, paprika or mayonnaise.

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