Celery Soup

Celery Soup 1/4 cup vegan butter (I use Miyoko’s) or 1/2 cup water for water saute* 1 large head of celery (about 5 – 6 cups), thinly sliced with leaves- cone #4 1 medium onion cone #3 or leek, diced 4 cloves garlic, minced cone #1 1 lb. potatoes (waxy white or Yukon gold), cone #3 4 cups vegetable broth or water (or combo) 1/4 cup fresh dill, chopped 1/2 cup parsley, chopped pinch of red pepper flakes Saute: Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 – 10 minutes stirring frequently. Simmer: Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender. Add herbs: Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step. Puree: Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy. Serve warm or chilled topped with a few chopped celery leaves and parsley.