Week #5: Scent-sational Celery Soup
This soup not only tastes incredible, but is also fresh and fragrant. It can be frozen but only before adding the final ingredient: sour cream or yogurt. If you're feeling any February "blahs" they will abate with one taste and make you feel like Spring is in the air. This recipe is dedicated to Lynda, who requested something "without lentils".
You will need a big pot, an immersion blender, and the following ingredients:
2 tbsp olive oil
1 onion, diced
4 cloves garlic, rough chopped
6 C celery, sliced thin
2 C potatoes, sliced in 1/2'' rounds
4 C vegetable broth (not shown)
1 C water
1 bay leaf
1 tsp salt
1/2 tsp pepper
1/8 tsp cayenne
1/4 C fresh dill
1/2 C fresh parsley
1-2 C spinach (not shown)
1/2 C sour cream or plain yogurt
1) In a large pot saute onions in oil over medium heat for 5 mins. Add garlic, continuing to cook 1-2 mins. Add celery, potato, broth, water, bay leaf, salt, pepper, cayenne. Cover and bring to a rolling boil then simmer gently for 10 mins.
2) Turn heat off, remove bay leaf, then add fresh herbs and spinach (not shown) just to wilt them.
3) Let cool a bit and blend with immersion blender. You can freeze it at this point or add the sour cream (or plain yogurt) then gently reheat until soup is warmed through. Enjoy!
It makes me smile to imagine someone savoring these soups the way we do. It's been a pleasure to share this WINTER SOUP REPAIR with you!