Cream of Celery Soup

Name: Cream of Celery Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 1/2 onion, chopped; 1 -2 clove garlic, chopped; 1 tablespoon oil; 4 cups broth; 2 medium potatoes, diced; 1/2 bunch celery, diced; 1/4 teaspoon celery seed; 1/4 head cabbage, chopped (optional); 1 1/2 teaspoons salt; 1 dash pepper, to taste; 1/4 cup finely chopped parsley or 1/4 cup celery leaves; 1/4 teaspoon paprika; 2 cups whole milk or 2 cups more broth

(5)

Recipe by Julesong

A tasty recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. It was adapted from "The New Laurel's Kitchen."

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READY IN: 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

onion, chopped
1 -2

clove garlic, chopped
1

tablespoon oil
4

cups broth
2

medium potatoes, diced
¹⁄₂

bunch celery, diced
¹⁄₄

teaspoon celery seed
¹⁄₄

head cabbage, chopped (optional)
1 ¹⁄₂

teaspoons salt
1

dash pepper, to taste
¹⁄₄

cup finely chopped parsley or 1/4 cup celery leaves
¹⁄₄

teaspoon paprika
2

cups whole milk or 2 cups more broth

DIRECTIONS

In a large heavy pot over medium heat, sauté the onion and garlic in oil until soft, about 5 to 7 minutes.
Add the broth and bring to a boil.
Add the potatoes, celery, and celery seed, cover, and simmer for 10 to 15 minutes until the potatoes are completely softened.
If using cabbage, add it now and cook for 5 additional minutes.
Transfer half of the soup mixture to a blender or food processor, and whir until pureed.
Pour puree back into the pot and add the salt, pepper, parsley or celery leaves, paprika, and milk and simmer for 5 minutes.
Note: also good with a couple of tablespoons chopped basil added, and with Parmesan shavings as garnish.

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