If you love celery as much as I do, you are going to love this simple soup. The recipe was born after my holiday ravioli making. You see, I only use the celery leaves in my ravioli recipe. Left with an overabundance of celery… it's soup season AnD I’m on a health kick…sooooo, here ya go. P.S. My husband loves it too!!
| Servings |
| 6 people |
| Cook Time |
| 30 minutes |
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If you love celery as much as I do, you are going to love this simple soup. The recipe was born after my holiday ravioli making. You see, I only use the celery leaves in my ravioli recipe. Left with an overabundance of celery… it's soup season AnD I’m on a health kick…sooooo, here ya go. P.S. My husband loves it too!!
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Ingredients
Soup
- 4 bunches celery sliced into ¼ inch slices (10 cups)
- 1 qt chicken stock
- 1/2 yellow onion
Chimichurri Sauce
- 1 cup fresh parsley packed
- 3/4 cup fresh cilantro packed
- 1/4 cup fresh oregano
- 1/2 jalapeño pepper
- 6 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil extra virgin (EVOO)
- 1/2 tsp fine sea salt
- light sour cream for garnish
Servings: people
Instructions
Soup
- Place sliced celery, chicken stock and onion into a large soup pot. Bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes. Remove from heat to cool.
- While soup is cooling, make Chimichurri Sauce. Note: Use the remaining Chimichurri on grilled meats.
- Remove onion from the soup pot and discard. Puree soup in blender in batches. Note: I like to leave a little texture to my soup while doing this.
- Return pureed soup to soup pot. Stir in 2 tablespoons of your Chimichurri Sauce. Heat soup and serve with a dollop of sour cream on top.
Chimichurri Sauce
- Place fresh herbs, jalapeno and garlic into your food processor. Pulse until chopped. Remove herb mixture to a small mixing bowl and stir in red wine vinegar, olive oil, salt and pepper.
- Cover and refrigerate until ready to serve.
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