Heartylicious celery soup for dinner. It would be nice if there is some bread or crouton to go with it. Too bad.
- 2 tablespoons (1/4 stick) butter
- 5 cups chopped celery
- 2 medium onions, chopped
- 1 handful celery leaves, cut into 1 inch pieces
- 1 potato, peeled, cut into 1 inch pieces
- 2 garlic cloves, peeled
- 1 teaspoon celery salt (i made my own celery salt)
- 6 cups low-salt chicken broth
- 1 cup whipping cream
Melt butter in heavy large saucepan over medium heat. Add celery leaves and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery stalks, potato, garlic and celery salt. Add 6 cups chicken broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches.
Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper.
Wait! don’t just toss away the chopped celery stalk base. Rinse it and place it in a small saucer with water. Base side down and let it grow. When the tiny little leaves growing up, remove from saucer and plant in planter with mixture of potting soil and dirt. Water generously everyday in full lights environment.