Parsley Scented Celery-Leek Soup

May 8, 2020

Recipe Ingredients

¼ cup extra virgin olive oil, more for garnish

3 leeks, white and light green parts only, sliced

3 garlic cloves, sliced

2 teaspoons salt, more to taste

1 teaspoon freshly ground black pepper, more to taste

1 head of celery, tough strings removed, cut into 3-inch pieces, reserve leaves for garnish   

2 russet potatoes, peeled and roughly chopped

3 bay leaves

1 ½ teaspoons fresh thyme leaves

¼ cup dry white wine

8 cups vegetable stock or chicken stock

1 cup chopped fresh Italian flat-leaf parsley leaves, plus more for garnish

Recipe Instructions

In a large soup pot heat ¼ cup olive oil over medium heat. Add the leeks and garlic, season with 1 teaspoon salt and ½  teaspoon of pepper. Cook, stirring regularly, until the leeks are soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to burn.

Add the celery, potatoes, bay leaves, thyme, and remaining salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the wine, stirring occasionally, and cook until the liquid is almost dry, about 3 minutes.

Add the stock and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 20 minutes.  Remove the bay leaves and stir in 1 cup of parsley leaves. 

Purée the soup with a hand-held immersion blender until smooth (Alternatively, use a standard blender to purée the soup in batches, and return soup to the pot).  Bring to a simmer, taste, and adjust seasoning.

Serve immediately, garnished with reserved celery leaves and a flourish of olive oil, and pepper.

Note: The soup can be frozen for up to 3 months. 

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