Simple Celery Soup

Recipe by Feasting at Home

Yield: 7 cups
Total Time: 35 minutes

INGREDIENTS

• 2 tablespoons olive oil, or butter

• 1 onion, diced

• 4 fat garlic cloves, rough chopped

• 6 cups celery, sliced thin

• 2 cups potatoes, sliced into 1/2 inch thick rounds (about 3/4 lbs - 1 extra-large russet peeled, or use a few Yukons, unpeeled)

• 4 cups veggie or chicken broth

• 1 cup water

• 1 bay leaf (remove before blending)

• 1/2 tsp pepper

• 1/8-1/4 tsp cayenne

• Add: 1/4 cup fresh dill, 1/2 cup fresh parsley, 1/2 cup of sour cream / plain yogurt / cashew / heavy cream.

INSTRUCTIONS

1. Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

2. Add the garlic and stir 1-2 minutes, until fragrant.

3. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies (if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

4. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)

5. Using an immersion blender, blend until silky smooth - OR if using a regular blender, let cool before blending in smaller batches. (If blending warm soup, fill blender no more than halfway full, cover tightly with lid and kitchen towel, holding it down firmly, when you start the motor, on the lowest setting, to prevent a blender “explosion”).

6. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.

7. Place it back in the same pot over low heat. Stir in your choice of sour cream or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.

8. Serve with fresh crusty sourdough bread and enjoy!