Celery Potato Soup

Servings: 4

Choose this as a meal opener or just serve for lunch. If you can buy the celery at a farmer’s market, you may have a ton of leaves to use as garnish, or throw into the blender when you puree the soup in batches.  The soy sauce gives the soup a rich umami (earthy) flavor.  



1 tablespoon olive oil

1 small bunch spring onions, trimmed

½ bunch celery (about 1 pound), ends trimmed and cut into 1-inch dice

1 tablespoon soy sauce

½ teaspoon black pepper

1 tablespoon fresh thyme leaves

¼ cup white wine

2½ cups chicken broth

1½ cups peeled, diced potatoes

1 cup water

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In a medium saucepan with Teflon™ nonstick coating, heat the oil over medium heat and add the onion, cooking for 5 minutes to translucent. Add the celery and sauté another 5 minutes. Add the soy sauce, pepper, and thyme, and cook, stirring often for about 10 minutes, to soften the celery. Add the wine and cook another few minutes until the wine is almost evaporated. Add the broth, potatoes, and water and bring to a boil; reduce the heat to low, cover the pan and simmer for about 10 minutes or until the potatoes are tender.

Ladle the soup into a blender a few scoops at a time. Puree with the top slightly ajar to allow steam to escape. Blend until smooth and then return to the pot to heat through and adjust seasonings before serving.  

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