I was very excited to make my first soup this week. It was a celery vegetable rice soup that I have to admit was fairly fabulous (and SUPER quick & easy to make). Mark calls everything I make that he likes "edible", and this soup was no exception.
Chunky Celery Soup
1 large onion
1 large russet potato
3-4 small-medium carrots (I used 15-20 baby carrots because I had these in the fridge)
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 can corn or peas (optional)
Parmesan cheese, freshly grated (optional)
Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt.
Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush.
Stir in the rice, corn and/or peas a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls.
Top each with some Parmesan cheese (opt).
Serves about 6.
Fun fact #1: I got to use my heavy bottomed copper pot that Mumsley found for me at the flea market this summer. It was like $10!
Fun fact #2: I recently purchased a fabulous
NY Times Crossword book by Will Shortz that I highly recommend if you are a crossword-puzzle newbie like me (see above next to half eaten toast).
Click here to check out crossword master Will Shortz's Sunday puzzle at NPR.
