The recipe for celery and potato soup, easy to prepare for a very tasty dish!
One of the dishes of the popular Neapolitan cuisine is the soup of celery (accio in Neapolitan) and potatoes and in this event we want to explain the recipe to you.
"He added magnano doje, ponno magnà three", Where two people eat, they can also eat an ancient saying in Campania, which emphasizes when the popular cuisine, and in this case that of Naples, is prepared to make money even at the table. Simple and cheap, therefore, the celery and potato soup is one of the traditional dishes to taste absolutely.
It is very light, but substantial and nutritious, so here are the steps to make it happen.
Ingredients
- 1 of celery
- 400 gr white-paste potatoes
- 1 onion
- 1 parsley
- a few slices of bruschetta bread
- a sprig of thyme
- salt and extra virgin olive oil Qb
Prepare the soup
Wash the celery by removing the hardest leaves and the root. Clean the spring onion and peel the potatoes, passing all the vegetables under running water. Cut everything into cubes and then pour them into a saucepan including everything with water. Bring to a boil over low heat and leave cook for at least 40 minutes.
Add the chopped parsley, the thyme sfogliato from the sprig and salt to taste, then blend the soup until a smooth cream is obtained and velvety. Serve the celery and potato soup on a lightly browned bread before putting it on the table with a drizzle of extra-virgin olive oil.
