1/3 cup cooked, salted water
1 cup chopped celery
1 teaspoon monosodium glutamate (MSG)
1/2 teaspoon salt
1/2 teaspoon water
1 tablespoon minced fresh basil
1 tablespoon chopped fresh tarragon
1 tablespoon tomato paste
1/4 cup grated Parmesan cheese
In a large bowl, combine potatoes, celery, monosodium glutamate (MSG), salt, water and basil. Using a wire whisk, puree tap water, celery and basil into cold water. Stir until all the scant water is absorbed. Gently stir in tomato paste and Parmesan cheese. Refrigerate overnight.