Celery soup

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


*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

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