Yield: 4 servings
Measure | Ingredient |
---|---|
2 mediums | Potatoes; cut into chunks |
4 cups | Chopped celery |
3 cups | Vegetable stock |
1 teaspoon | Salt less if using salted stock |
1 tablespoon | Vegetable oil |
1 cup | Finely chopped onion |
1 cup | Minced celery |
1 teaspoon | Celery seeds |
1 cup | Stock * |
\N \N | Parsley or chives |
FOR GARNISH
*Note: Less stock may be used, depending upon how thick you want the soup.
Place potatoes, celery, stock & salt in a large pot & bring to a boil.
Cover & simmer for 15 minutes or unitl vegetables are soft. Puree & return to pot.
Heat oil & fry the onions & minced celery for 8 to 10 minutes, unitl they are just tender. Add to puree.
Stir in remaining ingredients, using enough stock to make the required consistency according to taste. Check seasonings & heat carefully.
Courtesy of Mark Satterly