Ingredients 1 package frozen baby peas 2 small shallots peeled and roughly chopped olive oil…
The lovely Ms. P. posted some celery and potato soup yesterday and it looked so delicious I made my own. First time! So good!
Celery and potato soup
2 slices bacon
*** or ***
2 T butter or olive oil
1 c. onions, diced
1 heart of celery, chopped
1 bell pepper, diced
4 c. broth
4 c. water
2 large potatoes, cubed
Herbs you enjoy in soup [I used thyme, parsley, and sage from my garden, a big handful of cilantro from the farmer’s market] Coarse salt
In large pan, brown bacon or butter/oil.
Add onions, then celery, then bell pepper. Sauté to brown a little then turn down and cook about 20 minutes til tender. if it starts getting dry, add a little liquid. Puree in blender.
While you’re waiting on that, get out your big stock pot and bring broth, water and potatoes to a boil. Add herbs and salt and pepper to taste. I threw in a handful of coriander seeds, too. Turn down to a simmer and cover.
Add the puree in, too, once that’s ready. Once the potatoes are all tendaroni, use your masher or hand mixer to break them down.
We had ours with sourdough toast.
This Post Has 2 Comments
What a beautiful recipe! It sounds healthy and delicious. I love adding fresh hurbs right from the garden like that.
Thanks for sharing,
this looks delicious Gwen ! I’m a veggie soup lover !