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Chunky Celery Soup Recipe

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This recipe for Chunky Celery Soup, by , is from Rogualicious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Redding
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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)
2 cups cooked wild rice, brown rice, barley, or wheat berries
1/3 cup celery leaf pesto (optional)
Parmesan cheese, freshly grated (optional)

Directions:
Directions:
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 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 drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
TBD

 

 

 

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