Green soup has the potential to be a little terrifying. So St. Paddy's day is a great excuse for trying out a new recipe. Enter Cheddar Celery Soup. Normally I would let you know it's delicious but Selah pronounces it "good-licious" so I'm going to stick with that. Actually if I'm being completely honest, she refused to eat this soup and when I swiped a little bit across her lips so she could actually taste it before hating it she turned to me, scowled with the nastiest possible look, tears in her eyes and yelled, "Nassy!! Goss!!" But she really does say good-licious. Just not for this soup.
So while Cheddar Celery Soup does not have a stamp of approval from the two year old, the rest of us in the house happily slurped up the whole pot. It also has the advantage of being a great way to get in a significant portion of your daily veggie allotment. We served it alongside a gorgonzola chicken marsala dish- altogether a highly flavorful meal.
Cheddar Celery Soup
1 head of celery
1 onion, chopped
2+ Tbsp. butter
1 quart chicken stock
1 c. grated cheddar cheese
salt and pepper to taste
Saute the onions in the butter for 5 minutes until soft but not brown. Clean and chop the celery, including the leaves. Save a few leaves for garnish. Add the celery to the onions and stir. Then cover and cook on low heat for 10 minutes.
Add the stock and simmer, covered, for 30 minutes or until the celery is very soft. Add the cheese and puree with a hand blender. (Regular blender of food processor will also work). Serve with a few celery leaves as a garnish.