Celery and Potato Soup

Name: Celery and Potato Soup
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 1 large or 2 medium leeks, white and light green part only, cleaned and sliced (save the greens for another stock); 6 celery stalks, sliced (about 3/4 pound – this measurement was more helpful as our CSA celery is not uniform size); 1 medium-size russet potato, (about 10 ounces), peeled and diced; 4 garlic cloves, peeled and halved, green shoots removed; A bouquet garni made a bay leaf and a couple of sprigs each parsley and thyme, tied together ( I forewent the bouquet garni and added loose thyme and parsley leaves); 7 cups chicken stock (to keep it vegetarian/vegan, veggie broth or water works too); Kosher Salt; Freshly ground pepper; 2 teaspoons walnut oil (in lieu of this, I sprinkled a little bit of pulverized walnut on mine); ¼ cup very thinly sliced celery; chopped chives or chervil (optional)

www.csa365.org

Got celery? In abundance? This recipe may be for you! It's light and healthy, it's flavorful, it's easy. The original recipe calls for a drizzle of walnut oil w

View full recipe on www.csa365.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.csa365.org.

Share this recipe:

Cooking tools:

Pan
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Saucepan
Stove
Wooden spoon
Immersion blender
Blender
Fine-mesh sieve
Ladle
Pestle
Bay leaf
Kitchen towel

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 large or 2 medium leeks, white and light green part only, cleaned and sliced (save the greens for another stock)
6 celery stalks, sliced (about 3/4 pound – this measurement was more helpful as our CSA celery is not uniform size)
1 medium-size russet potato, (about 10 ounces), peeled and diced
4 garlic cloves, peeled and halved, green shoots removed
A bouquet garni made a bay leaf and a couple of sprigs each parsley and thyme, tied together ( I forewent the bouquet garni and added loose thyme and parsley leaves)
7 cups chicken stock (to keep it vegetarian/vegan, veggie broth or water works too)
Kosher Salt
Freshly ground pepper
2 teaspoons walnut oil (in lieu of this, I sprinkled a little bit of pulverized walnut on mine)
¼ cup very thinly sliced celery
chopped chives or chervil (optional)