Celery Celery Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 large onion
• 1 large russet potato
• medium carrot
• 10 medium-length stalks celery, washed well
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, chopped
• 5 cups , lightly-flavored great tasting, vegetable broth (or water)
• 2 cups cooked wild rice, brown rice, barley or 2 cups wheat berries
• 1 cup lightly packed celery leaves
• 1 large garlic clove
• 1/4 teaspoon salt
• 1/3 cup extra-virgin olive oil

Recipe

• 1 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.
• 2 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.
• 3 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 a few minutes before the potatoes and carrot are cooked though.
• 4 process ingredients for the celery pesto in food processor for about 30 seconds. ladle soup into bowls and top with the celery pesto. enjoy!