Every once in a while, when grocery shopping, I discover some awesome vegetable to build a recipe around. On Tuesday I found some celery that was spectacular! I picked 2 and probably should have bought more. This went together quick and was a fun soup to make.
Snip the celery greens off the stalks and set aside, with the garlic chives, to add at the end of the cooking time.
Chop the vegetables and sauté together in 2-3T of butter in a big heavy bottom soup pot.
1 big bunch of celery
1 lg. Vidalia onion
4 sm. red potatoes
8 lg. cloves garlic
8oz. mushrooms
2 carrots
Season while cooking with pepper, garlic salt and a good salt-free herb blend.
Add 2-3 quarts of water and enough vegetable based Better Than Bouillon to give the broth the flavor you want.
Simmer this for 30-40 minutes until the celery and carrots are cooked the way you like. I did NOT use the cream of mushroom soup shown. Instead, I added about half a can of coconut milk.
Serve chunky, or blend with an immersion or stand blender. Shown with Dubliner Crisps. Biscuits or warm crusty garlic bread would be nice with this too. . .Lin
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