Celery Recipes

VELVETY VEGETABLE SOUP (from “Simply in Season””)

  • 1 medium onion
  • 4 cups leek (diced, white part and 1 inch of green)
  • 1 cup celery (diced)
  • Saute in 1/4 cup olive oil of medium-low heat until wilted, 15 minutes
  • 2 tablespoons fresh tarragon (chopped, or 2 teaspoons dried)
  • 1 tablespoon fresh thyme (chopped, or 1 teaspoon dried)
  • 1 teaspoon salt or to taste
  • 1/3 teaspoon pepper

Add and stir well.

  • 4 cups chicken or vegetable broth
  • 3 cups potatoes (diced)

Add, cover and simmer until potatoes are tender, 15 minutes

  • 1 bunch spinach (or bok choy?  could be good!) (chopped) (optional)

Add and simmer for 5 minutes.  Remove soup from heat.  Puree with hand blender in pot or in small batches in regular blender or food processor.  Return soup to pot and place over low heat.

  • 1/2 cup milk (optional)

Add, if using, and heat through.  Add additional water or broth if thinner consistency is desired.  Adjust seasonings and serve.  Optional garnish: a swirl of plain yogurt and/or sprigs of fresh herbs, such as parsley, thyme, chives, or a celery leaf.

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