Celery Soup Recipe

Inspired by Bon Appetit's recipe by Brad Leone, I made a healthier (no cream) version of this celery soup and it was delicious. Almost to the point where you wouldn't believe it was made with celery.

I promise you won't miss the meat. This soup is hearty and savory.

INGREDIENTS:

• 1 head celery, stalks chopped, leaves reserved

• 1 large potato, chopped (I used sweet potato)

• 1 large shallot, chopped

• 1 cup (1 stick) unsalted butter

• 3 cups chicken broth (I used a bouillon)

• crush red pepper // flaky sea salt // olive oil for serving

DIRECTIONS:

1. Put celery, potato, shallot, and butter in a dutch oven over medium heat.

2. Season with salt and pepper and stir for about 10 minutes until the veggies are tender.

3. Add chicken broth or 3 cups of water with 1 chicken bouillon and let the soup come to a boil.

4. Simmer until potatoes are tender, 8-10 minutes.

5. If you have an immersion blender, let the soup cool down and then blend in the dutch oven. If you don't have a handheld blender, puree in a blender. Make sure to cool down the soup before you start blending.

6. Serve soup with celery leaves, crushed red pepper, salt & pepper, and a drizzle of oil.