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Celery and potato soup
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
160 g of rice,
2 tablespoons vegetable broth,
250 g of potatoes,
3 tablespoons extra virgin olive oil,
1 shallot,
1 celeriac, 1 celeriac,
1 tomato cubes,
1 tablespoon chopped parsley,
20 g of butter,
40 g grated Parmesan cheese,
salt,
pepper.
Introduction
Of the celery, plant that loves the humid zones, are preferably consumed the ribs or ribs, ruffled and juicy. Of the celeriac, on the contrary, the root is consumed, enlarged and globose. It is a vegetable that can be eaten raw, cooked, alone or as a compressing ingredient in soups and stews.
Preparing
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