Ingredients (for 4 people)
1.3 litres chicken broth, a big white celery (400 gr. peeled), 250 gr. potatoes, half an onion, 70 gr. Castelmagno Perla, 4 tablespoons of cream, 2 tablespoons of olive oil, salt.
Clean and wash the celery, remove all the filaments and cut it into small pieces, peel and dice the potatoes, slice the onion. In a saucepan, heat the oil, add the vegetables, let them cook for a few minutes then pour in the broth and simmer for about 25 minutes. Turn off, blend the preparation, add the crumbled Castelmagno Perla and cream, mix again and serve in hot plates with bread croutons, garnishing your dish with a celery leaf.