Steve's Celery Soup

From Steve Stoeckel

Yield: 6 servings
Community Recipe from

Ingredients

  • 3 tablespoon(s) Oil or butter

Preparation

  1. 3 tablespoons vegetable oil or butter
  2. 1 1/2 cups diced onion
  3. 1 teaspoon minced garlic
  4. 1 large baking potato, cut in 1/2-inch dice to yield 2 cups
  5. 10 stalks celery, trimmed and cut into 1/2-inch dice to yield 6 cups
  6. 1 small bulb fennel, trimmed, core and chopped
  7. 5 cups reduced-sodium vegetable or chicken broth
  8. 1 teaspoon apple cider vinegar
  9. 1 teaspoon celery salt (optional) or table salt to taste
  10. 1 large pinch pepper
  11. 2 tablespoons heavy cream (optional)
  12. Celery leaves for garnish

  13. ) Place oil or butter in a soup pot. Add onion and cook over medium heat until translucent, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.

  14. 2. 2) Add potatoes, celery and fennel (if using). Add broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.

  15. 3. 3) Puree soup in batches using a blender or food processor.

  16. 4. 4) Return to a clean pot. Add pepper and celery or table salt. Stir in cream if using. Bring soup to a simmer and keep warm over low heat until ready to serve. Yield: 4 to 6 servings
February 2013

This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.

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