I love celery!! The taste, malady the crunch, the smell, yum! I know nutritionally its lacking, but the flavor is undeniable. It adds so much to most dishes that most people probably take it for granted. We use it as an appetizer with cream cheese or peanut butter, as a garnish for color, or to stop the heat from a chicken wing, even adding that crispness to stuffing. Just to name a few. But a celery soup, is a great way to celebrate a sometimes through away vegetable. It’s bursting with flavor and richness that any creamed soup could want. Celery has an important roll in most soups so why not let it shine on its own? I recently had some left over and decided to make my own soup, and I was glad I did. I read up on some recipes and I didn’t have everything they were asking for, so I decided to go with my gut and make my own version. Enjoy!
Celery Soup
- 3 Cups chopped celery
- ½ Red onion chopped
- ½ Garlic clove chopped
- 4 Cups chicken or vegetable stock
- 3 Tablespoons butter
- Pinch of red pepper flakes
- Salt
- Pepper
- Melt butter
- Add onions and saute for about 5 min
- Put in a sprinkle of salt and pepper
- Add celery, saute for another 5 minutes
- Add garlic, saute for 1 minute
- Add pinch of red pepper flakes
- Add another pinch of salt and pepper
- Pour in stock
- Bring to boil, then lower flame and simmer for 10 minutes
- Let cool then blend
- Reheat and serve