Sardinian Celery Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 large onion (s)
- 2 cloves garlic)
- 1 large carrot
- 400 g beef brisket
- 2 tablespoon tomato paste
- 200 ml water to stir
- 500 g celery
- 1 liter water, hot
- 1 small chilli pepper (s)
- 3 slices toast
- 2 tablespoon butter
- 150 g parmesan, freshly rated
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion and garlic. Peel the carrot and also dice it very small. Cut the meat into pieces approx. 2 x 2 cm.
- Heat the oil in the pan and sear the meat. Add onions, garlic and carrots and fry for another 2 - 3 minutes. Mix the tomato paste with a little water (approx. 200 ml) and pour over the meat. Now put the lid on and cover it for about 25 minutes on a low heat.
- In the meantime, clean and wash the celery and cut into pieces approx. 1 cm in size. Now add the celery to the meat and stew for another 5 minutes. Now pour in the remaining liter of water, add the chilli and spices and let it simmer for about 40 minutes.
- In the meantime, remove the crust from the toast, cut into cubes and fry in the butter until crispy. Then distribute over the 5 plates. Pour the hot soup over it, sprinkle with parmesan and serve immediately.
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