Ingredients
- 4 cups chopped celery
- 4 cups chicken broth
- 2 tablespoons oil (vegetable oil)
- 1 tablespoon butter
- 12 ounces potatoes (2 potatoes, cubed)
- 1 yellow onion, sliced
- 2 cloves garlic, chopped
- 4 ounces bacon slices (4 slices)
- 3 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon pepper
- 1 tablespoon all-purpose flour (mixed with 1 tablespoon water)
- Celery Leaves, chopped, for garnish
How to Make
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Step 1: Heat the oil and butter in a dutch oven over medium-high heat.
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Step 2: Add the celery, potatoes, onion, garlic, bacon and bay leaves and cook until onions are translucent.
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Step 3: Pour in broth and add thyme, parsley and pepper and bring to a boil.
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Step 4: Reduce heat and simmer for 30 minutes
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Step 5: Remove bay leaves.
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Step 6: Add the flour water mixture and stir.
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Step 7: With an emulsion blender, puree until smooth.
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Step 8: Place into bowls and garnish with the chopped celery leaves.
We hope you enjoy this recipe!
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