What a delicious greeting from the Icarian kitchen! In the small tavern Platanos, the owner Philipa served us this wonderful soup made from celery root and potato with a touch of olive oil and chili olive oil. He spread the bruchetta with a tomato and chili jam and sprinkled it with fine dill threads. You can find all the ingredients to cook it yourself here.
Ingredients for 8 servings:
2 celeriac (500 - 600g)
3 potatoes
2 onions
2 white parts of the leek
1 l vegetable stock
1 tablespoon butter
1 shot of Avramidis® Olive Oil 100years
1 pinch of sugar
1 pinch of white pepper
1 pinch of salt
1 cup of cream
Preparation:
Wash the celery root, peel it and cut it into small cubes. Do the same with the potatoes and onions. Wash the leek, remove the roots and cut the white part of the leek into fine rings.
Put a little olive oil and a knob of butter in a pan and sweat the diced celery, potatoes and onions over a low heat until translucent. Briefly sweat the white part of the leek, deglaze with vegetable stock and then bring to the boil over a high heat. As soon as the soup is boiling, turn the heat down to medium and let it cook for about 10 minutes.
When the celery and potatoes are cooked, add cream, season the soup with salt, white pepper and sugar, puree in a blender and pour through a coarse sieve. Collect the soup under the sieve in a pan.
Using a teaspoon, spread a little Avramidis® Olive Oil 100 years over the soup.
But of course we don’t want to withhold the tomato/chili jam from you.
tomato-chili jam
Ingredients:
1.5 kg tomatoes
1 teaspoon medium-hot chili
4 cloves of garlic
1 tablespoon of vinegar
3 small onions
120 g brown sugar
10 stalks of thyme
2 sprigs of rosemary
6 stalks of basil
Some fresh dill to garnish
salt & pepper
Preparation:
Blanch the tomatoes in boiling water for about 30 seconds, rinse, peel, remove the stalk and cut into cubes. Peel the garlic and chop finely. Peel and dice the onions.
Heat the sugar in a saucepan and let it melt. Add the garlic and onions and caramelize.
Deglaze with vinegar and add the tomatoes and herbs. Leave the herbs whole. They should cook with the pan and will be removed at the end.
Now stir occasionally and let it simmer for about 40 minutes until thick.
Remove the herbs and season with salt and pepper. If you like, you can briefly puree the spicy tomato jam.
Pour into clean jars while still hot and seal immediately.
Bon appetit!
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