Ingredients
-
1/2
-
1 - 2
-
1
-
4
-
2
-
1/2
-
1/4
-
1/4
-
1 1/2
-
1
-
1/4
-
1/4
-
2
-
-
Directions
Cream of Celery Soup, A tasty recipe from The Brimming Basket, the newsletter of the Pike Place Market Basket CSA It was adapted from The New Laurel’s Kitchen , I made the recipe as written and even had celery root on hand! I found the soup to be lacking in flavor and wouldn’t make again , this was yummy! I did use cabbage but next time I will use half and half in place of the milk Thank you!
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Steps
|
1
Done
|
In a Large Heavy Pot Over Medium Heat, Saut the Onion and Garlic in Oil Until Soft, About 5 to 7 Minutes. |
|
2
Done
|
Add the Broth and Bring to a Boil. |
|
3
Done
|
Add the Potatoes, Celery, and Celery Seed, Cover, and Simmer For 10 to 15 Minutes Until the Potatoes Are Completely Softened. |
|
4
Done
|
If Using Cabbage, Add It Now and Cook For 5 Additional Minutes. |
|
5
Done
|
Transfer Half of the Soup Mixture to a Blender or Food Processor, and Whir Until Pureed. |
|
6
Done
|
Pour Puree Back Into the Pot and Add the Salt, Pepper, Parsley or Celery Leaves, Paprika, and Milk and Simmer For 5 Minutes. |
|
7
Done
|
Note: Also Good With a Couple of Tablespoons Chopped Basil Added, and With Parmesan Shavings as Garnish. |
