Bonipak Recipe

Celery Soup

Prep time:
15 min

Cook time:
20 min

Total time:
35 min

Servings:
7

Ingredients:

  • 2 tablespoons olive oil, or butter
  • 1 onion, diced
  • 4 fat garlic cloves, rough chopped
  • 6 cups Bonipak celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, save some leaves for garnish
  • 2 cups potatoes, sliced into 1/2 inch thick rounds
  • 4 cups veggie or chicken broth
  • 1 cup water
  • 1 bay leaf (optional), remove it before blending
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 – 1/4 teaspoon cayenne
  • 1/4 cup fresh dill
  • 1/2 cup fresh Bonipak parsley
  • 1/2 cup sour cream

Directions:

  1. Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
  2. Add the garlic and stir 1-2 minutes, until fragrant.
  3. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
  4. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them.
  5. Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches.
  6. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.
  7. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
  8. To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding.  If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. IArrange the crispy celery leaves in a crescent shape.