Chunky Celery Soup
- 1 large onion
- 1 large russet potato
- 3-4 small -medium carrots
- 10 medium-length stalks of celery, washed well
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 5 cups of lightly-flavored, great tasting, vegetable broth (or water)
- 2 cups cooked wild rice, brown rice, barley, or wheat berries
- 1/3 cup celery leaf pesto (optional, but see head notes)
- Parmesan cheese, freshly grated (optional)
- Produce
- Carrots, small medium (3)
- Garlic (2 cloves)
- Onion, large (1)
- Russet potato, large (1)
- Condiments
- Celery leaf pesto (1/3 cup)
- Cooking & Baking
- Olive oil, extra-virgin (3 tablespoons)
- Pasta & Grains
- Wild rice, cooked (2 cups)
- Dairy
- Parmesan cheese (1)
- Other
- 5 cups of lightly-flavored, great tasting, vegetable broth (or water)
- 10 medium-length stalks of celery, washed well
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published December 14, 2008 (4 years ago).
9 people saved this recipe.
