Simple Celery Soup

Ingredients

(Adapted from this recipe)

  • 2 tablespoons butter

  • 1 ailsa craig onion, diced

  • 4 fat garlic cloves, rough chopped

  • TWO cups celery, sliced thin (about 1 ¼–1 ½ pounds) 1 extra-large head, leaves reserved

  • 2 cups potatoes, finely cubed

  • 4 cups veggie or chicken broth 

  • 1 cup water

  • 1 bay leaf (optional, remove before blending)

  • 1 teaspoon salt

  • ½ teaspoon pepper

Add:

  • ¼ cup fresh dill (small stems ok)

  • ½ cup fresh parsley (small stems ok)

  • celery leaves (reserve some for frying, if you wish)

  • Stir in: ½ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream. (see notes)

Michelle’s version of Simple Celery Soup! It's a great and unique soup if you like celery and it eats good cold, which is great for this weather.

Instructions

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.

While the onions are cooking, rough chop the garlic, celery and potatoes.  When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

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!)

Using an immersion blender blend until very 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 a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).

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

To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding.  If not crisp, fry them a little longer. 

Michelle McKenzie