Ingredients Jump to Instructions ↓

  1. 2 md Potatoes; cut into chunks

  2. 4 c Chopped celery

  3. 3 c Vegetable stock

  4. 1 ts Salt

  5. -less if using salted stock

  6. 1 tb Vegetable oil

  7. 1 c Finely chopped onion

  8. 1 c Minced celery

  9. 1 ts Celery seeds

  10. 1 c Stock *

Instructions Jump to Ingredients ↑

  1. ——–FOR GARNISH——–

  2. Parsley or chives *Note: Less stock may be used, depending upon how thick you want the soup.

  3. Place potatoes, celery, stock and salt in a large pot and bring to a boil. Cover and simmer for 15 minutes or unitl vegetables are soft.

  4. Puree and return to pot.

  5. Heat oil and fry the onions and minced celery for 8 to 10 minutes, unitl they are just tender. Add to puree.

  6. Stir in remaining ingredients, using enough stock to make the required consistency according to taste. Check seasonings and heat carefully.

  7. Courtesy of Mark Satterly —–


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