Buttery and Thick Celery Potato Soup
Prep time: 20 to 25 minutes
Serves: 2 pretty big
8 ounces (2 small) potato, chopped
12 ounces onion (1 large), chopped
12 ounces celery (1 small head) chopped with leaves reserved for garnish
1 teaspoon kosher salt
1 tablespoon butter
1 tablespoon olive oil
squeeze of half a lemon
drizzle of olive oil
few turns of freshly cracked pepper
Place one inch of water in a 3 quart sauce pan. Place all chopped vegetables in a steam basket. (I use a silicone colander that works great. When transferring the steamed vegetables to the processor, I can use bare hands without injury.) Bring the water to a boil and continue boiling for 10 minutes. After that time, check with fork for doneness of all the vegetables. When done, place the steamed vegetables in a food processor fitted with blade. Add the butter, olive oil and the salt. Process for a couple minutes. Taste. Add the squeeze of lemon. Taste again. Agree? Add more salt if needed but I have not.
Ladle into soup bowls, garnish with leaves, drizzle of olive oil and freshly cracked pepper and enjoy! We just had this for lunch and it was even better than I remembered.
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