2 to 4 Tablespoons olive oil
2 large yellow onions
3 to 4 large shallots
2 cloves garlic
1 head of celery
1 to 2 quarts low-fat low-sodium chicken broth
Disc of fresh goat cheese or any other cheese you might have
A few sprigs of a fresh herb, like tarragon or thyme
Pour the olive oil into a large saucepan. Add the onions and shallots and sauté until golden. Add the garlic and celery and continue sautéing until all are limp. Cook over low heat so the vegetables do not turn too brown.
Add the chicken broth and simmer over low heat for an hour. Remove from heat and allow to cool slightly. Puree soup with a hand-held blender in the saucepan. Heat to a simmer.
To serve, spoon into heated bowls. Cut a little slice a goat cheese and place on top of soup and garnish with a few sprigs of a fresh herb.
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