Summer Celery Soup Best Dishes

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Summer Celery Soup

"This soup is mild, scrumptious and so smooth to make."

Ingredients :

2 tablespoons olive oil
1 large onion, chopped
2 half of cups chopped celery
2 small white potatoes, peeled and cubed
1/4 cup red wine
2 tablespoons lemon juice
1 bay leaf
1 (32 ounce) carton hen broth
1 teaspoon chopped clean thyme
2 tablespoons chopped clean basil
2 tablespoons chopped sparkling parsley
salt and pepper to flavor

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H30M

Heat the olive oil in a huge saucepan over medium-high heat. Stir in the onions, celery, and potatoes. Cook and stir until the onion has softened and became translucent, approximately 10 minutes. Pour within the wine, lemon juice, and bay leaf. Bring to a boil over excessive warmth and boil until the wine has reduced via half.
Pour in the chook broth and bring to a boil. Reduce heat to medium-low, and simmer partially protected for forty minutes until the vegetables are very soft. Remove the bay leaf and discard.
Pour the soup into a blender, filling the pitcher no more than halfway complete. Hold down the lid of the blender with a folded kitchen towel, and thoroughly start the blender, the use of a few brief pulses to get the soup shifting before leaving it on to puree. Puree in batches till smooth and pour into a clean pot. Alternately, you may use a stick blender and puree the soup proper inside the cooking pot. Once pureed, stir in the thyme, basil, and parsley. Return to a simmer over medium heat and cook for five minutes to infuse the taste of the herbs. Season to taste with salt and pepper earlier than serving.

Notes :

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