Ingredients for 4 portions1 Tbs. of olive oil
1 yellow onion coarsely chopped
2 celery stalks coarsely chopped
½ cup of celery leaves
6 carrots coarsely chopped
1 quart of water
½ cup of milk or half and half
1 Tbs.of fresh ginger, peeled and grated
Coarse sea salt
2 Tbs. of green onion (only the green part), finely chopped
1 yellow onion coarsely chopped
2 celery stalks coarsely chopped
½ cup of celery leaves
6 carrots coarsely chopped
1 quart of water
½ cup of milk or half and half
1 Tbs.of fresh ginger, peeled and grated
Coarse sea salt
2 Tbs. of green onion (only the green part), finely chopped
In a stock pan over medium heat, add the oil and sauté the onion, celery and carrot for about 10 minutes, stirring constantly. Add de water, cover with the lead, increase the heat and simmer for 20 minutes, until the carrots are soft. Turn off the heat and let it cool down. In a blender, process half of the mixture, until it gets a creamy smooth consistency. Pour in a stock pan. Process the other half and add it to the stock pan. Add the milk and simmer 3-5 minutes. Add the grated ginger and salt to taste. Serve and garnish with the green onion.