here are two ways to make this textured soup * Yellow Finn or Yukon Gold potatoes are two varieties that work well * local grown celery (along with the leaves) usually has extra flavor, but Chinese celery can be considered also * This soup is tastefully made without broth and with four cups of water * Let’s begin by warming a large soup pot over medium heat and adding and continue warming 3 Tbsp of extra virgin olive oil for about a minute * Add a medium diced yellow onion along with 1/2 tsp of sea salt * Cook for 7 or 8 minutes – stirring occasionally – until translucent * Add three cloves of diced garlic and 1 cup of diced celery for about two minutes * Add 1 1/2 pounds of yellow potatoes cut into 3/4 inch pieces with more salt (1 tsp) and 1/2 tsp of freshly ground black pepper and keep stirring * Cook or 5 minutes and make sure the potatoes don’t stick to the bottom of the pot by stirring some more occasionally * Add four cups of water * once it comes almost to a boil – reduce the heat to medium low and cook for 20 to minutes or just enough until the potatoes have begun to break down (without loosing shape) and thicken the soup * stir in 2 cups of loosely packed celery leaves and cook for five minutes * after five minutes turn off the heat and cover the pot * let the soup rest for five minutes before serving * taste the soup and add additional salt or pepper as needed * yields four servings or about six cups if you don’t boil away too much water during prep *
Potato and Celery Soup
17 Friday Feb 2017
Posted Recipes
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