Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, May 17, 2021

Celery Parmesan Soup


This is the perfect soup for this time of year, almost spring.

In a large soup pot with some olive oil, sauté a chopped shallot, a minced clove of garlic, and a chopped head or two of celery…leaves and all. Give it about ten minutes then add a quarter teaspoon of black pepper and enough chicken stock to cover the celery by about an inch. As always, the better the stock, the better the soup.

Simmer for approximately thirty minutes or until the celery is very soft, then puree using a stick blender or transfer to a food processor.

Put the soup back on low heat and stir in a cup or two of grated parmesan. It depends on how much soup you made, but it’s hard to add too much. To finish, salt to taste.

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