Creators
Samantha & Chris Mener
Description
This Celery Onion Soup is a creamy, flavorful dish made with a blend of onions, garlic, and fresh herbs, perfect as an appetizer or paired with crusty bread for a hearty meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Bay Leaf | 1 1/3 | |
Black Pepper | 1/12 tsp | |
Bone Broth | 2 2/3 cup | |
Butter | 1/12 cup | |
Celery | 4 2/3 stalk | chopped |
Garlic | 2 clove | large, chopped |
Garlic Powder | 2/9 tsp | |
Labne | 1/6 cup | |
Leeks | 2/3 | large, finely chopped |
Olive Oil | 1/12 cup | |
Yellow Onion | 1/6 | finely chopped |
Sea Salt | 1/6 tsp | |
Shallots | 1/3 | large, chopped |
Tarragon | 2/3 tbsp | coarsely chopped |
White Pepper | 1/6 tsp |
PREPARATION
- In a large pot, melt ghee on medium to high heat.
- Add all the different onions, garlic, salt, pepper and garlic powder and sauté for 10 minutes or so, stirring every couple of minutes.
- Add celery and cook for another 4-5 minutes or until tender
- Add broth and bring to a boil.
- Once boiling, reduce heat to low and simmer for 40-45 minutes.
- Using an immersion blender, (if you don’t own one, use a standing blender, blending in batches) purée soup until smooth and creamy.
- Add sour cream and whisk together until just combined.
- Season with more salt and pepper to taste
SUGGESTIONS
- Works as an appetizer or as the main dish alongside a crusty slice of bread or croutons. I made my own from a stale gluten free baguette