My winter soup posts continue with a light and refreshing celery and potato soup, which really is a year-round soup.
This soup had a lightweight, almost broth-like consistency and was simply flavored by celery, potato, and chives. I think it could be a great addition to a simple luncheon - served with salad, bread, maybe an egg dish, and dessert.
I didn't strain the soup and used an immersion blender, and neither seemed to have an effect on the soup's smooth consistency. Other modifications I made:
- 2 tsp. of Better than Bouillon
- 5.5 cups of water
- No walnut oil (allergic)
- Chopped chives for garnish
- I didn't reserve any celery for the garnish, just used it all in the soup itself
- I didn't make a formal bouquet garni, and just took the bay leaf, parsley, and thyme out on its own
The only other modification I might make is to add more vegetables, perhaps some cauliflower, to make it more substantive as a stand-alone meal.
Comments