In this simple pureed soup, the light flavor of celery is coupled with potatoes and carrots. To make this a vegetarian soup, simply subsitute the chicken stock for vegetable stock. Serve topped with a dollop of cream and sprinkling of fresh parsley leaves.
RecipeSavants.comIn this simple pureed soup, the light flavor of celery is coupled with potatoes and carrots. To make this a vegetarian soup, simply subsitute the chicken stock for vegetable stock. Serve topped with a dollop of cream and sprinkling of fresh parsley leaves. Smart Recipes, American Recipes, Vegetables Recipes, RecipesVegetablesAmericanCelery SoupPT1H10MServes 4
Ingredients:
32 Ounces Chicken Stock2 Medium Onions2 Medium Potatoes2 Large Carrots1 Bunch Celery3 Tablespoons Olive Oil1 Tablespoon Salt1 Tablespoon Freshly Ground Black Pepper0 Fresh ParsleyWash celery sticks completely and scrape them. Split the main part of each celery stick vertically and then cut into 1-inch lengths. In a large heavy pan, heat oil and sauté carrots and onions until tender. Stir in celery and reduce heat to low. Cook for about 20-30 minutes. Add potatoes, stock, salt & pepper and bring to a boil over high heat. Reduce heat and simmer for about 20 minutes.Stir in parsley and with an immersion blender, blend till pureed. Serve hot.