Sardinian Celery Soup recipe
information
470 calories per serving
ingredients
1 onion
1 clove garlic
1 medium carrot
350 g (12 oz) stewing beef
2 tablespoons olive oil
2 tablespoons concentrated tomato puree
1 head of celery
1 litre (1 3/4 pints) hot water
1 teaspoon salt generous pinch of cayenne
2 slices bread
1 oz (25 g) butter
100 g (4 oz) freshly grated Parmesan or pecorino cheese to serve
1 clove garlic
1 medium carrot
350 g (12 oz) stewing beef
2 tablespoons olive oil
2 tablespoons concentrated tomato puree
1 head of celery
1 litre (1 3/4 pints) hot water
1 teaspoon salt generous pinch of cayenne
2 slices bread
1 oz (25 g) butter
100 g (4 oz) freshly grated Parmesan or pecorino cheese to serve
method
1. Finely chop the onion and garlic. Wash, scrape and finely dice the carrot. Cut the meat into small cubes. Heat the oil in
a large saucepan and fry the meat and vegetables for 3 to 4 minutes, stirring from time to time.
2. Dilute the tomato puree with a little water, add to the meat, cover the pan and simmer gently for 20 minutes.
3. Wash and trim the celery and cut into 1 cm (1/2 in) slices. Add the celery to the meat and simmer for a further 5 minutes. Add the hot water, salt and cayenne and simmer gently for a further 30 minutes.
4. Dice the bread and fry in the butter until golden brown. Add the croutons to the soup and serve boiling hot. Serve the grated Parmesan separately.
a large saucepan and fry the meat and vegetables for 3 to 4 minutes, stirring from time to time.
2. Dilute the tomato puree with a little water, add to the meat, cover the pan and simmer gently for 20 minutes.
3. Wash and trim the celery and cut into 1 cm (1/2 in) slices. Add the celery to the meat and simmer for a further 5 minutes. Add the hot water, salt and cayenne and simmer gently for a further 30 minutes.
4. Dice the bread and fry in the butter until golden brown. Add the croutons to the soup and serve boiling hot. Serve the grated Parmesan separately.
serving amount
serves 4
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