Refined, delicate and incredibly tasty: the recipe for cream of celery with prawns and crunchy bread represents the perfect balance of lightness and flavour. A dish that conquers at first taste, ideal for those who love healthy cooking but do not want to give up the pleasure of good food.
The sweetness of the potatoes melds with the aromatic touch of celery and ginger, while the blanched prawns and golden croutons add even more character and contrast to the cream. Irresistible to enjoy warm on spring days, also surprising warm or cold for a summer starter with an elegant twist.
Find out how to prepare our cream of celery with prawns and crunchy bread, it will be quick and easy!
Difficulty: easy
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4 people
INGREDIENTS
- 25 g shallots
- 500 g celery
- 400 g potatoes
- 5 g g ginger
- q.b. water or vegetable stock
- 8 prawns
- 80 g home-made bread
- q.b. extra-virgin olive oil, salt and black pepper
PROCEDURE
- Start with the celery cream. Chop the shallot, chop the celery, peel and cube the potatoes.
- Transfer the vegetables to a saucepan, together with a few turns of oil and the peeled ginger.
- Season with salt and cover with water or vegetable stock; cook with a lid on for 30 minutes.
- Once the vegetables are cooked, blend until a smooth, full-bodied cream is obtained.
- Cut the bread into cubes, toast it in a pan with oil, salt and pepper.
- Remove the heads and carapace from the crustaceans, remove the intestines and cut the prawns into small pieces.
- Scald them in a frying pan with a little oil for one minute; season with salt and pepper.
- All that remains is to arrange the dish: a few ladles of celery cream, the bread croutons, the blanched prawns, chives, thyme and sesame seeds. Ready to serve! Enjoy!
Want to make this dish even more delicious? Nothing forbids you from adding a few tablespoons of cream or mascarpone to the celery cream, you will turn it into a wonderful velouté, slightly more caloric, but even more libidinous!
