The heart of celery and carrots to the greeks
Instructions
Peel the onion and chop finely.
Peel the garlic and crushing.
Put garlic, onion, tomato paste, olive oil, white wine and coriander in a saucepan.
Add 50 cl of water.
Add salt and pepper.
Stir and bring to a boil.
Skim, cover and let simmer for twenty minutes.
Meanwhile, boil a pan of salted water.
Wash the celery heart and cut it into pieces four inches long and half an inch thick.
Scrape the carrots, wash them and cut them into sticks of the same magnitude.
Do Blanch vegetables for 5 minutes, then drain.
After twenty minutes of cooking the soup, add the vegetables and let them simmer without cover for eight or ten minutes until they are tender.
Pour into a dish and let them flow day cool.
Let marinate for at least two hours in the refrigerator.
To serve, add olive oil and lemon juice and stir.
Sprinkle coriander.
Ingredients and dosing for 4 persons
- 1 heart of celery
- 500 g of carrots
- 5 tablespoons of tomato paste
- 5 tablespoons of olive oil
- 5 tablespoons of dry white wine
- 1 onion
- 1 clove of garlic
- 12 coriander seeds
- Salt
- Pepper
- To serve:
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Chopped fresh coriander leaves