Soup weather is here to stay! This week’s box of good contains a staple soup ingredient: Celery. Celery is an often-neglected veggie, but it tastes absolutely delicious in soups, especially in a poultry or vegetable-based broth. Avoid letting it slip out of sight and out of mind in your vegetable drawer: rinse, slice and dice, then add it in as the star of this tasty soup!
Recipe adapted from: The Daring Gourmet
- ¼ cup butter
- 1 small yellow onion, finely chopped (about 1 cup) OR 1 medium leek, greens removed, white parts well-rinsed, and finely chopped
- 2 cups celery, very finely chopped (about 5 large stalks, organic recommended for optimal flavor).
- 1 large clove garlic, minced
- About 2 purple carrots OR parsnips, finely chopped (about 1 cup)
- 4 cups organic chicken broth
- 1½ cups whole milk (or use ¾ cup milk and ¾ cup cream for even tastier results)
- 1 teaspoon salt, to taste (if you use a low-sodium broth, you may need to add more salt)
- ½ teaspoon sugar
- ⅛ teaspoon freshly ground pepper
- 2 tablespoons fresh parsley, minced, optional, for garnish
- Melt the butter in a large stockpot over medium-high heat and cook the onions (or leeks if using), celery and until soft and translucent, 5 minutes. Add the garlic and carrots (or parsnips if using) and cook another 2 minutes. Add the chicken broth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the milk/cream and stir until the mixture is smooth. Add the remaining ingredients, and simmer, uncovered, for 12-15 minutes. Add salt to taste. Remove from heat, dish into soup bowls and garnish with optional parsley. Serve alongside warm or toasted slices of buttered bread. Enjoy!
- If using this soup as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.
One batch of this soup is roughly the equivalent (in quantity) of 2 cans canned condensed cream of celery soup. Enjoy as a stand-on-its-own soup or you may use in any recipe calling for prepared canned condensed cream of celery soup.
If you’d like this soup to be thicker, use an immersion blender or food processor to process part or all of fully cooked soup (working quickly, to keep hot soup from cooling off too fast) until desired consistency is reached and then serve with garnishes.