Ingredients
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1/2 onion, chopped
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1 -2 clove garlic, chopped
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1 tablespoon oil
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4 cups broth
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2 medium potatoes, diced
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1/2 bunch celery, diced
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1/4 teaspoon celery seed
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1/4 head cabbage, chopped
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1 1/2 teaspoons salt
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1 dash pepper, to taste
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1/4 cup finely chopped parsley or 1/4 cup celery leaves
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1/4 teaspoon paprika
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2 cups whole milk or 2 cups more broth
Instructions
- In a large heavy pot over medium heat, sauté the onion and garlic in oil until soft, about 5 to 7 minutes.
- Add the broth and bring to a boil.
- Add the potatoes, celery, and celery seed, cover, and simmer for 10 to 15 minutes until the potatoes are completely softened.
- If using cabbage, add it now and cook for 5 additional minutes.
- Transfer half of the soup mixture to a blender or food processor, and whir until pureed.
- Pour puree back into the pot and add the salt, pepper, parsley or celery leaves, paprika, and milk and simmer for 5 minutes.
- Note: also good with a couple of tablespoons chopped basil added, and with Parmesan shavings as garnish.