Make Soup with Leftover Celery…

“Soup is a lot like family, each ingredient enhances the others…”

-Marge Kennedy

Honestly, I am not a great celery lover, but when I buy some to make sofrito for my Ragù alla Bolognese, I always have a lot left, so I make this soup… 

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All you need; enhancing ingredients: onion, potato, good stock and of course let’s not forget the herbs and garlic!

Ingredients:

  • 2 tablespoons olive oil
  • 6 shallots, chopped
  • 2 cloves garlic, peeled and crushed
  • 450g fresh celery, chopped
  • 1.5l chicken or vegetable stock
  • 200g potato, cubed
  • Fresh thyme
  • Season to taste with salt and freshly ground black pepper.

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It’s all in the preparation….

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At first, it will look a bit green!

Method:

  1. Chop and slice the vegetables and crush the garlic.
  2. In a large soup pot, heat the oil over medium heat.
  3. Add the onion and cook until soft.
  4. Add the garlic, then the celery, stock, potato and thyme.
  5. Bring it slowly to a boil.
  6. Cover and lower the heat and simmer for about 30-40 minutes.
  7. Purée the soup with a stick blender in the pot
  8. Season to taste.

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Let the soup cool a little before blending, as it will be hot!

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To serve, place the soup into a bowl with some fresh herbs and  add a drizzle of cream for a bit of luxury.

Why not add toasted croutons or crusty ciabatta alongside for a well earned lunch?

Frances🍲

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