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Soup for a Cold Winter’s Supper - Celery Soup
Celery Soup
Food and Wine

Soup for a Cold Winter’s Supper – Celery Soup

Have you ever wondered what to do with leftover celery? I use celery in lots of recipes but never as the main ingredient. However, that all changed after creating this soup with celery. It’s a comforting soup best enjoyed on a brisk day. 

Celery Soup

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

Serves 6

Sauteing Onions on Stovetop

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.

More Delicious Soup Recipes:

Delicious Fall Recipe: Mushroom Soup with Gruyere Crust

Healthyish Curried Sweet Potato Soup

Grandma’s Chicken Noodle Soup Recipe

Minestrone Soup

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