Creamy Celery Soup

Name: Creamy Celery Soup
Ingredients: 5 to 6 stalks of celery, entire stalk chopped; 4 shallots, sliced thin; 2 tablespoons olive oil; 1.5 cups cups garbanzo beans, presoaked overnight; 2 bay leaves; 1/2 tablespoon dried thyme, tarragon or parsley (or combination); 3 cups vegetable stock or water; Salt and pepper to taste

8 ingredients

5 steps

Ingredients

5 to 6 stalks of celery, entire stalk chopped
4 shallots, sliced thin
2 tablespoons olive oil
1.5 cups cups garbanzo beans, presoaked overnight
2 bay leaves
1/2 tablespoon dried thyme, tarragon or parsley (or combination)
3 cups vegetable stock or water
Salt and pepper to taste

Directions

1

Heat olive oil over medium-high in a large pot. When oil is hot add sliced shallot. Toss a few times and remove when the shallot is lightly browned and crispy. Lay the fried shallots on a clean cloth napkin and set aside. Note: If you're using onion or opting out of frying shallot, saute it instead on lower heat until translucent and leave it in the pot.
2

In the same pot lower the heat to medium and add celery to the oil. Cook until the celery is slightly translucent, about 3-4 minutes.
3

Add the chickpeas, bay leaves, dried herbs, a pinch of salt and a few good grinds of fresh pepper and stir. Then slowly add enough stock or water to cover the vegetables and bring to a simmer.
4

Cover and let simmer for about 30 minutes, until the chickpeas are just cooked through and crush easily with a fork. If you're using precooked chickpeas (i.e canned) the simmer time will greatly reduce.
5

Remove the soup from the heat and let cool for 5 to 10 minutes. In small batches carefully puree the soup in a blender or food processor, adding more water or stock as needed for the soup to become smooth. Top with the fried shallots and serve with warm flatbread.