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Celery
A lovely winter soup, or something that could be quite delicious in the spring or summer on those cool beach nights. Down here in the Tijuana River Valley it usually can get quite chilly so something warm and life-giving like this soup would be welcomed…
ingredients:
1 large onion
1 large russet potato
3-4 small -medium carrots
10 medium-length stalks of celery, washed well
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
5 cups of lightly-flavored vegetable broth (or water)
2 cups cooked wild rice, brown rice, barley, or wheat berries
Parmesan cheese, freshly grated (optional)
-Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller.
-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 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 a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.
Serves about 6.