31 Jan Using Leftover Celery for Soup
Leftover Celery Soup
Leftover Celery Soup Inspired by Brad Leone from Bon Appetit
Skeptical about celery soup, well just give me a chance here. Ever bought celery stalk and only used one rib for a recipe that called for celery and never touched the stalk ever again? I hate throwing away ingredients that are sitting in my refrigerator for days when they could be useful another week when I am cooking another recipe. Continuously looking for celery recipes none caught my attention because I am very picky when it comes to celery because of its distinct flavor. One thing I do know is celery is a delicious part of mirepoix to create delicious flavors in soup, stock, or roux; which I cook a lot in Southern Louisiana cuisine, where you can also find when I cook How to make Crawfish Shrimp Étouffée Pie. So when I found Brad Leone’s recipe on bonappetit.com I was all for it and tweaked it a little with a little heat, or a lot!
- 1 celery stalk head, chopped
- 2 to 3 medium potato, yukon or russet, cut into 1/4 pieces
- 1/2 yellow onion, chopped
- 1/2 stick unsalted butter
- Himalayan salt, measurement to your liking
- 3 cups of chicken stock
- 2 pinches of dill
- 1 tsp of cayenne pepper
- 1 tsp of garlic powder
- Melt butter in medium saucepan over low heat. Throw in celery, potato, and onion for about 8 minutes. Once celery and onion becomes tender, add broth. Bring broth to a boil, therefore the potato becomes tender.
- Because you do not want to overcook the potatoes turn the stove off. Pour soup into a blender adding cayenne pepper, dill, and garlic powder and puree. Now that the soup is blending pour back into saucepan and let all of the seasonings marinate and cook thoroughly.
I was completely amazed by this easy recipe and how much flavor there is in such a simple soup. Whether it be for a cold winter night or to get rid of that celery stalk stuck in your fridge, I hope you enjoy this recipe as much as I did.
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