Purísima Soup

Ingredients

• 1 small onion
• 2–3 medium potatoes
• 2 medium carrots
• 1 pinch celery
• 1 tablespoon rice
• 3–4 tablespoons fine olive oil
• water
• to taste salt
• 1 small handful fresh chervil (perifollo)

Instructions

1. Heat olive oil in a saucepan over medium heat. Add the sliced onion and diced potatoes, stirring gently so they do not brown. Add the carrots and a hint of celery aroma, along with the rice. Pour in enough water to cover the vegetables well. Season with salt and move the pan to the edge of the heat (or reduce heat to low) and allow everything to cook gently until completely tender, about 30–40 minutes.
2. Once cooked, strain the entire contents through a fine sieve (tamiz), pressing gently to extract the vegetable matter and create a smooth purée, being careful not to make the soup too thick. Pass the strained soup through a conical strainer (colador de pico) and whisk it in a clean saucepan to incorporate air and lighten the texture. Taste and adjust seasoning as needed.
3. At the moment of serving, sprinkle the finely chopped fresh chervil over the top.