Celery soup
4 servings
Ingredients
| Quantity | 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 * |
| Parsley or chives | ||
Directions
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