Prep 20 mins
Cook 30 mins
What do you do with all of that celery in the crisper, that may go to waste? I found this recipe to use up some of that surplus, rather than have to toss it out.
- 12 slices bacon
- 2 medium onions, quartered and thinly sliced
- 2 garlic cloves, minced
- 3 cups celery, diced
- 5 cups chicken broth
- 3 cups milk
- 1 teaspoon celery seed
- 1 1⁄2 tablespoons fresh thyme, chopped, or
- 2 1⁄2 teaspoons dried thyme
- salt, to taste
- ground black pepper, to taste
- 1 cup cheddar cheese, grated
- 1 cup celery leaves, chopped
- Fry bacon in bottom of large dutch oven or stock pot, until crisp. Remove bacon, drain on paper towels, crumble and set aside.
- Pour off all but 4 tblsp of the bacon drippings. Add onions, garlic and celery and saute on med-low heat until onion is translucent. being careful not to burn the garlic.Add chicken broth, bring to a boil, reduce heat, and simmer for about 20 minutes, or until vegetables are tender. Strain vegetables, RESERVING the broth.and puree veggies in blender or food processor. Return pureed veggies to the broth and add the milk, celery seeds and thyme. Return to a boil and cook 5 more minutes. Add salt and pepper to taste. Pour into bowls and top with bacon crumbles, cheese and the optional, chopped celery leaves, if using.
- Note: I pulse my veggies in my food processor, because I like it a little chunky, and find this soup better the next day.