|A simple healthy aromatic soup to accompany any meal this winter|
Ingredients (makes 4 one cup servings):
2 celery bunches, washed, trimmed, and sliced
2tbs organic butter
1 medium yellow or sweet white onion, diced
1tsp minced garlic
1/2c dry white wine (use what you like to drink & NEVER buy "cooking wine")
1qt chicken stock (msg & gluten free)
1/2tsp fine sea salt
1/4tsp white pepper
1. In a large stock pot, heat butter over medium high heat. Add onions and saute until translucent. Add garlic and cook a few minutes more (the onions will brown a bit).
2. Add the celery and cook until hot and coated, about 2 more minutes. Add the white wine of your choice. Bring to a boil and simmer until reduced by half.
3. Add your chicken stock and bring to a boil again. Reduce heat to a simmer and cook until celery is soft, about 15-20 minutes. Using a blender (in batches) or an immersion blender in the stockpot, puree your soup until it is all a thick liquid. Return to a simmer one more time (you can add a bit more stock if yours is too thick). Season to taste with salt and pepper (I ended up using about 1/2tsp salt and 1/4tsp pepper but it really depends on the sodium content of your stock and how much celery were in your bunches so it's up to you). Serve hot.
1 serving = 1c soup