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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A tasty recipe from The Brimming Basket, the newsletter of the Pike Place Market Basket CSA. It was adapted from The New Laurel's Kitchen. Ingredients:
1/2 onion, chopped |
1 -2 clove garlic, chopped |
1 tablespoon oil |
4 cups broth |
2 medium potatoes, diced |
1/2 bunch celery, diced |
1/4 teaspoon celery seed |
1/4 head cabbage, chopped (optional) |
1 1/2 teaspoons salt |
1 dash pepper, to taste |
1/4 cup finely chopped parsley or 1/4 cup celery leaves |
1/4 teaspoon paprika |
2 cups whole milk or 2 cups more broth |
Directions:
1. In a large heavy pot over medium heat, sauté the onion and garlic in oil until soft, about 5 to 7 minutes.
2. Add the broth and bring to a boil.
3. Add the potatoes, celery, and celery seed, cover, and simmer for 10 to 15 minutes until the potatoes are completely softened.
4. If using cabbage, add it now and cook for 5 additional minutes.
5. Transfer half of the soup mixture to a blender or food processor, and whir until pureed.
6. Pour puree back into the pot and add the salt, pepper, parsley or celery leaves, paprika, and milk and simmer for 5 minutes.
7. Note: also good with a couple of tablespoons chopped basil added, and with Parmesan shavings as garnish.
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