Celery Soup
Ingredients
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1/4 Cup Butter
1 Head of Celery (About 6 Cups) – Sliced Thin
1.5 Cups Onions (1 Medium Onion)
4 Cloves Garlic
1 Lb Potatoes (About 2) – Diced into ½ Inch Cubes
4 Cups Water or Vegetable Broth/Stock
¼ Cup Dill (freshly chopped)
½ Cup Parley (Freshly Chopped)
Dash Red Pepper Flakes
¼ tsp Salt
Pepper to Taste
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Directions
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Melt butter over medium/high heat in large pot.
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Once Melted, add celery, onions, potatoes, and ¼ tsp Salt
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Saute for 8-10 minutes until onions and celery reduce in size. Stir frequently to avoid burning.
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Add water/broth, bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. The potatoes will be tender enough to stick with a fork.
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Remove from heat, add the freshly chopped dill and parsley. Stir until mixed.
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Read to serve or continue to optional step.
Optional Step:
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You can puree the soup with an immersion blender, or you can transfer the soup to a blender or food processor.
Garnish with fresh dill, parsley, celery leaves, or a light cheese!
