03.21.20 Celery Leaves

We made another delicious soup almost entirely from the garden this evening staring celery leaves.

Celery Leaf Soup:

  1. Sauté two bunching onions in avocado oil for 4 minutes.

  2. Add 5 minced garlic cloves for another 30 seconds.

  3. Add 2 cups celery leaves and stalks, and 4 cups of other greens (I used cabbage, collards and kale) and cook for 3 minutes.

  4. Add 4 cups of bone broth.

  5. Blend and return to pot to simmer for 2 minutes, add salt and pepper.

  6. Pour in a dash of cream when serving.

Christine Foerster