Cream of Celery Soup

It may seem strange to make soup in the summer, but there are several good reasons. Soup can be served barely warm even cold, fresh vegetables are in abundant supply and very reasonable in price, common vegetables are so delicious and also so nutritious. So, why not make summer soup. Today I made cream of celery soup, mostly smooth and thick. I know you think of celery as a filler in soups or for stuffing at the holidays. Not so, check it out, celery is really good for you, the perfect reason to make it the main course.

Saute two shallots chopped fiine till soft, add four garlic gloves chopped fine and cook till fragrant. Add one whole bunch of celery chopped small, including the celery leaves. Add two tablespoons of white balsamic vinegar and 1 teaspoon of dark balsamic vinegar. Steam ingredients covered on low heat till soft.

Next add six cups of water, add 4 medium white potatoes, peeled and chopped small. Add one 1/8 cup of fresh Spanish tarragon chopped fine, 1/2 teaspoon of dried thyme, 1/2 teaspoon of paprika, 2 tablespoons of white sugar, a dash of nutmeg, and salt and pepper to taste. Simmer on high till potatoes are cooked and soft. Puree in a blender till smooth. Serve warm, it's so fragrant and delicious. Thanks for reading and for all your comments.