Prep 10 mins
Cook 30 mins
This is one of my brother's easy to make recipes. There are as many variations as you have imagination. He likes to add 1 cup cooked macaroni or add other fresh veggies. If you want, don't strain out the celery & leeks. It is quick, easy & tasty, however you make it
- 1 1⁄2 cups celery & leaves, washed & chopped
- 1⁄2 cup leek, cleaned & chopped
- 3 tablespoons butter or 3 tablespoons margarine
- 2 large tomatoes, chopped
- 6 cups chicken stock
- salt and pepper
- celery leaves (to garnish) (optional)
- Saute celery, leeks& tomatoes in the butter.
- Add soup stock.
- Cook 30 minutes.
- Strain& serve garnished with celery leaves.
- Season to taste.
How perfect is this soup? It is low calorie, it is simple, it showcases veggies. . .I loved it. I used a big can of diced tomatoes - which I drained and then used the tomato juice as part of the liquid for this recipe. I ended up making mine a bit too salty, so I just added extra water, a diced baked potato and some frozen green peas to soak up the salt a bit. Love it and will certainly make it again when I have celery to use up.
So simple and delicious. I just substituted some vegan bouillon for the chicken stock and used truffle butter instead of regular butter. I also did not have any leeks, but it still came out fantastic.
i adore this! It was so light and refreshing. i loved the celery leaves the best. They were just a nice change from the chopped celery. i also used onion instead of leek and olive oil instead of butter. Fantastic! Thank your brother for me!