Simple Celery Soup | Recipe Cart

Ingredients

• 2 tablespoons olive oil, or butter
• 1 onion, diced
• 4 fat garlic cloves, rough chopped
• 6 cups celery, sliced thin (about 1 ¼-1 ½ pounds) 1 extra-large head, save some leaves for garnish
• 2 cups potatoes, sliced into ½ inch thick rounds (about ¾ lb – 1 extra-large russet peeled, or use a few yukons, unpeeled)
• 4 cups veggie or chicken broth (or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
• 1 cup water
• 1 bay leaf (optional, remove before blending)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1/8 – 1/2 teaspoon cayenne, start conservatively or leave it out entirely
• ¼ cup fresh dill (small stems ok)
• ½ cup fresh parsley (small stems ok)