Ingredients
- 1 head of celery, trimmed
- 5 garlic cloves, whole
- 8 cups vegetable stock (can use chicken stock too, but make sure to use a good full bodied stock for either choice)
- 1 1/2 handfuls rice (any type)
- 1 cup light cream
- 1 tablespoon coriander seeds
- 6 tablespoons extra virgin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
How to Make
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Step 1: Chop the celery stalks into pieces. In a large saucepan, bring the stock to the boil, add the celery, garlic, and rice and a little salt and cook for about 30 minutes, until very soft.
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Step 2: Drain, reserving the liquid, and pass everything through a food mill or food processor. Add the vegetable puree to the reserved liquid with the cream and coriander seeds and cook for 15 minutes more.
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Step 3: Check the salt, add pepper to taste and pour into individual soup bowls. Sprinkle 1 tablespoon of the olive oil over each soup bowl and serve immediately.
We hope you enjoy this recipe!
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