Pureed Celery Soup

By Bailey1_

Ingredients

• 2 Tbs. olive oil
• 1 onion, coarsely chopped
• salt and ground pepper
• 2 lbs. celery, cut into 1-inch thick pieces, plus 1 baking potato, peeled and cut into 1-inch chunks
• 1 baking potato
• 1 can reduced-sodium chicken or vegetable broth
• 1 to 3 tsp. fresh lemon juice

Preparation

Step 1

In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add celery, broth and enough water to cover. Bring to a boil; reduce heat to medium and simmer until vegetable is tender, about 20 minutes. Working in batches, puree broth and vegetables in a blender until smooth, transferring to a clean pot as you work. To prevent spattering, fill blender only halfway and allow heat to escape: remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soup's consistency with a little water if necessary. Season with salt, pepper and lemon juice to taste.