Mar 2, 2010
I had some celery and didn't know what to do with it. Finally i tuned to the net and found this nice looking soup recipe. It turned out very nice even as i omitted a couple of ingredients.
This recipe is from 101 cookbooks, chunky celery soup
Onion -- 1 large
Potato -- 1 large
Carrots -- 2-3
Celery -- 10 medium-length stalks
Extra-virgin olive oil -- 2 tablespoons
Garlic -- 2 cloves(chopped)
Vegetable stock -- about 5 cups /or water
Parmesan cheese, freshly grated (optional)
Celery leaf pesto -- 1/2 cup (optional)
Celery leaves -- one cup (lightly packed)
Garlic -- 1 large clove
Salt -- 1 pinch
Puree all of these ingredients in a food processor for about 30 seconds.
Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller.
In a large thick-bottomed pan over medium high heat combine the olive oil, onion and garlic and fry for a couple of minutes.
Now add potato, carrots, celery and salt. Saute for about ten minutes or until the onions and celery wilt a bit.
Stir in the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked. Do not over cook them.
Remove the soup from the heat and ladle into soup bowls. Top each with a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.
Labels: Soups and Salad