- 3 potatoes
- 6 stalks of celery
- 2 cloves of garlic
- 1 red onion
- ½ yellow bell pepper
- 1 teaspoon of salt
- a splash of oil
- 500 ml of broth or water
- 200 ml of cooking cream
Wash the root vegetables and greens, then cut them into evenly sized pieces. In a pot, add a splash of oil and heat it over medium heat. Once hot, add the crushed garlic cloves. When they are golden, add the potatoes and celery, stirring well to infuse them with the garlic oil. Then, incorporate the chopped onion and bell pepper.
Keep them on low heat for about 3 minutes, stirring to prevent them from sticking to the bottom. Once the mentioned ingredients start releasing their juices, add the broth or water. It should only lightly cover the items in the pot. Cover it and let it cook over medium heat for 20 minutes.
When the potatoes are soft, check the amount of broth left. If it has reduced too much, you can add half a cup more. Add the cooking cream and blend with an electric mixer or in a blender. Strain the cream, as celery often has fibers that can be unpleasant for some people. Return the cream to medium heat for a few minutes until it reduces to the desired thickness.
Serve it hot. In this case, we accompany it with toasted bread cubes, a fine cut of chives, and a drizzle of olive oil. You can add other ingredients to your liking, such as crispy pieces of fried bacon. Enjoy your meal!