Prep 20 mins
Cook 40 mins
I was looking for a soup that would be beneficial for your health, especially when one had a cold. This recipe appeared on the web and looked like it would fit the bill.
- 2 tablespoons olive oil
- 1 small onion
- 1 leeks or 1 bunch green onion
- 6 stalks celery
- 1⁄2 teaspoon kosher salt
- 1 medium potato
- 4 garlic cloves
- bay leaf
- 7 cups water or 7 cups chicken stock
- Chop onion, Green Onion and Celery. Heat Oil and cook veggies for ten minutes. Make sure not to color veggies while cooking. Make a garni of 2 sprigs of parsley and thyme and one bay leaf. Add water or chicken stock, I used one can of chicken stock and the rest water. Add potato and garlic which have been halved. Cook 30-40 minutes adding additional salt and pepper for taste.When soup is done remove garni and blend the whole soup. If there is strings from the veggies you can strain. Reheat. Make garnish from piece of celery for the top of soup when you serve, by making tiny strips not slices.
I altered the recipe a bit by using less celery, using red potatoes and adding fresh spinach. The parsley and bay leaf really add a great flavor. This is a very comforting soup. Thank you for posting this easy and healthy recipe.
This is a tasty and healthy soup that was enjoyed by the whole family! Your directions are easy to follow and the end result is a creamy soup with a distinct and strong celery taste and just a hint of leek and garlic. Next time I think Ill reduce the amount of celery used and increase the amount of leek as I think that way the soup would taste even better for me. Being a vegetarian, I used veggie stock in place of the chicken stock. THANKS SO VERY MUCH for sharing this lovely recipe with us, Muddyboots! Made and reviewed for one of my babies during Fall PAC 09.