INGREDIENTS
1 kohlrabi, 2 potatoes, 2 leeks, 2 celery sticks, 1 onion, 1 small red turnip (beetroot), 100 g ricotta, extra v. olive oil, salt.
PROCEDURE
Wash the leek and all the vegetables well, peel the potatoes and kohlrabi, cut the onion and celery and put them in a pan with a little oil to stew for a few minutes over moderate heat, add the leeks, potatoes and kohlrabi cut into pieces. Adjust the salt and cover everything with half a liter of water. Cook for about 30 minutes, over moderate heat. Pass through a vegetable mill (or blend) to obtain the cream soup to serve hot seasoned with the decorative pink sauce and a drizzle of oil.
PINK SAUCE: wash, peel and slice the red turnip then add it to the ricotta with two tablespoons of extra virgin olive oil and a pinch of salt. Blend well until the mixture is creamy.