ChatterBank0 min ago
celery soup
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anyone got a recipe please
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We do this one more often than others:
1 large onion
1 large russet potato
3-4 small -medium carrots
10 medium-length stalks of celery, washed well
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
5 cups of lightly-flavored, great tasting, vegetable broth (or water)(We've also used Chicken Broth)
2 cups cooked wild rice, brown rice, barley, or wheat berries
Parmesan cheese, freshly grated (optional)
Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
In a large thick-bottomed (cast iron's best) soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls. Top each with a generous amount of some Parmesan cheese.
1 large onion
1 large russet potato
3-4 small -medium carrots
10 medium-length stalks of celery, washed well
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
5 cups of lightly-flavored, great tasting, vegetable broth (or water)(We've also used Chicken Broth)
2 cups cooked wild rice, brown rice, barley, or wheat berries
Parmesan cheese, freshly grated (optional)
Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
In a large thick-bottomed (cast iron's best) soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls. Top each with a generous amount of some Parmesan cheese.
Ingredients
* 3 cups celery shopping list
* 2 cups boiling water shopping list
* 1/2 teaspoon salt shopping list
* 2 tablespoons all-purpose flour shopping list
* 2 tablespoons fat (butter) shopping list
* 2 cups milk shopping list
* 1/4 teaspoon ground black pepper shopping list
How to make it
* Wash and scrape celery.
* Cut into 1" pieces.
* Place celery into a soup pot.
* Add water and cook until celery is soft and tender.
* Rub through a sieve (I'd use the blender or food processor)
* Heat milk in double boiler.
* Add milk to celery in the pot.
* Melt fat, flour and pepper together.
* Mix into soup.
o
* 3 cups celery shopping list
* 2 cups boiling water shopping list
* 1/2 teaspoon salt shopping list
* 2 tablespoons all-purpose flour shopping list
* 2 tablespoons fat (butter) shopping list
* 2 cups milk shopping list
* 1/4 teaspoon ground black pepper shopping list
How to make it
* Wash and scrape celery.
* Cut into 1" pieces.
* Place celery into a soup pot.
* Add water and cook until celery is soft and tender.
* Rub through a sieve (I'd use the blender or food processor)
* Heat milk in double boiler.
* Add milk to celery in the pot.
* Melt fat, flour and pepper together.
* Mix into soup.
o
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