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Celery Soup

August 19, 2016

Two weeks in a row I got a bunch of celery from my CSA box.  I had no way to use it up quickly and found myself using a crockpot and making soup in the middle of summer!  At least it’s been a pretty mild summer so soup was welcome.  I thought the recipe would be good with the addition of some green chili.  I made again with that green chili addition and it was just what it needed, albeit I added 3 and would reduce to 2 next time.  It packed quite the punch!

You can also do this on a stove top in shorter amount of time, but more time standing at the stove.


Remembering at the last minute to take a photo…

Difficulty: Easy
Prep Time: 20 min
Cook Time: 45 min stovetop or 5 to 7 hours crockpot
Total Time: 1.25 hrs stovetop or 5.5 to 7.5 hours crockpot
Yield: 4 to 6 servings (6 cups total)
Taste: Good


1 bunch celery (about 1 1/2 pounds)
1 large yellow onion
1 pound small white potatoes
3 garlic cloves
1 tbs fresh thyme
4 cups chicken stock or low-sodium chicken broth
1/2 teaspoon salt, plus more to taste
1/2 teaspoon white pepper
1/3 cup heavy cream, milk, water, or additional stock
4 to 6 slices thick-cut bacon
OPTIONAL: 2 roasted and seeded green chili


1- Chop the celery, onion, and potatoes into small, equally sized pieces (about 1/2 inch), and mince garlic.

For Crockpot Method:
2- Combine the chopped vegetables, thyme, stock, salt, and pepper in a 3-quart or larger slow cooker. Add in optional roasted green chili.  Cook on LOW for 5 to 7 hours.

3- Stir in cream, water, or stock to thin the soup after you completed cooking in the crock pot.

For Stovetop Method:
2- Add 1 tbs butter to the pot, increase the heat slightly, and add celery, onion, garlic, and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 minutes.

3- Add the potato, stock, and milk to the pot and bring the mixture to a simmer. Cover and cook for 20-30 minutes, stirring occasionally to keep the milk from forming a film, until potato is very soft.

Continue for Both Methods:

4- Purée in batches in a blender or use a stick blender directly in the slow cooker or pot.

5- Cook bacon on the stovetop, in oven or microwave until crispy.

6- Serve bowls of soup with bacon crumbled over top.

Source: The Kitchn


From → Side Dish

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