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Tops and Bottoms Celery Soup Dish

PP say Yes Phase 2 Recipe Phase 3 Recipe

PHASES: 2-3

SERVES: 4

TOTAL TIME: 25 minutes prep time, 35 minutes cook time: 60 minutes total

Ingredients

3 tablespoons extra virgin olive oil, or avocado or perilla oil, plus more for garnish (optional)

One 1-pound celery root, peeled and cut into 1-inch cubes

2 celery stalks with leaves, cut into 1 - inch pieces

¼ cup minced dried onion, or ½ red onion, chopped

1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried rosemary

1/4 teaspoon sea salt, preferably iodized

1/2 teaspoon cracked black pepper

3 cups organic vegetable broth

1/2 lemon

3 tablespoons chopped flat-leaf parsley, for garnish

Directions to Cook

In a large Dutch oven or heavy saucepan, heat the 3 tablespoons of olive oil over med. Heat. Add the chopped celery root, celery, onion, rosemary, salt and pepper and cook for about 5 minutes, until the celery root start to soften and brown a bit.

Add the broth and lemon and bring to a boil, reduce the heat, cover and simmer for 30 minutes. Stir occasionally and check to see when to see when the celery root is tender. Once it is, remove from heat and discard the lemon half.

Transfer about half of the mixture to a high-speed blender and blend on the puree on soup setting until smooth and creamy. Repeat with the rest of the mixture and then reheat the whole batch in the Dutch oven for about 5 minutes.

To serve, pour into serving bowls and garnish withparsley.Drizzle1 tablespoon olive oil over each bowl, if desired.

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