Another great tasty soup. A great way to add vegetables to your balanced plate.
- 1 chopped head of celery
- 1 tbs of oil (I use avocado oil)
- 1 tbs of butter
- 4 cups of chicken broth (reserve 1 cup)
- 3 medium potatoes (cubed – unpeeled)
- 1\4 cup of 10% cream (coffee cream)
- 1 tsp salt*
- Pepper to taste
- Alfalfa sprouts
- In a large pot, heat the oil and butter over medium heat. Add chopped celery, salt + pepper. Stir occasionally and cook for about 10 minutes.
- Add 3 cups of the chicken broth and cubed potatoes and bring to a boil. Reduce heat to low, cover and let simmer until the vegetables are fork tender, about 15 minutes. Add more chicken broth if needed.
- When it’s fully cooked, put everything (vegetables and cooking broth) in a blender and add the unused remaining chicken broth (or more if too thick) and the coffee cream. (Always use caution when pureeing hot liquids).
- Blend well. You don’t want your puree to be too thick so make sure you add enough chicken broth to make it into a soup texture.
I like to add alfalfa sprouts when serving. It really makes a difference.
To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
*I always tend to limit the salt when cooking, but I realized that when cooking soups, it’s a must for having a tasty soup. I put 1 tbs at the start of cooking and then add little more to taste at the end, once my soup is pureed.