What ingredients are hidden behind this mysterious milkshake? Made from celery and mixed ribot milk, it is used as an aperitif with fried bacon petals. To vary the recipes, Bretons en Cuisine recommends replacing the celery with peas and breadsticks.

Easy and cheap aperitif

PREPARATION: 20 MIN I COOKING: 20 MIN I REFRIGERATION: 2 H

Ingredients (for 6 people)

  • 1/4 celeriac ball
  • 40 cl of ribot milk
  • 10 slices of bacon
  • Salt and pepper from the mill

Preparation of the recipe

1. Peel the celery and cut it into small cubes. Cook for 20 minutes in the milk ribot with 4 slices of bacon and pepper. Mix and fi lter to make a smooth and even purée. Book fresh 2 hours.

2. Cut remaining bacon into strips 2 cm wide and dry in pan.

3. Pour the cold celery soup into verrines and garnish with fried bacon petals.