Celery Celery Soup

Name: Celery Celery Soup
Ingredients: 1 large onion; 1 large russet potato; medium carrot; 10 medium-length stalks celery, washed well; 3 tablespoons extra-virgin olive oil; 2 garlic cloves, chopped; 5 cups , lightly-flavored great tasting, vegetable broth (or water); 2 cups cooked wild rice, brown rice, barley or 2 cups wheat berries; Celery leaf pesto (optional); 1 cup lightly packed celery leaves; 1 large garlic clove; 1/4 teaspoon salt; 1/3 cup extra-virgin olive oil

13 ingredients

4 steps

Ingredients

1 large onion
1 large russet potato
medium carrot
10 medium-length stalks celery, washed well
3 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
5 cups , lightly-flavored great tasting, vegetable broth (or water)
2 cups cooked wild rice, brown rice, barley or 2 cups wheat berries
Celery leaf pesto (optional)
1 cup lightly packed celery leaves
1 large garlic clove
1/4 teaspoon salt
1/3 cup extra-virgin olive oil

Directions

1

Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
2

In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water.
3

Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though.
4

Process ingredients for the celery pesto in food processor for about 30 seconds. Ladle soup into bowls and top with the celery pesto. Enjoy!