Here's the FIRST SUNDAY SOUP for 2017! This is a repost and the first time I made it was while I was on a Whole30 round ... that one never came close to the full 30 days (but hey, I felt great during that time!) ... I'm making it in January and for those of you who have such lofty New Year's Resolutions as ME, then you need to hop to and make this as well! It is SUNDAY and it is the first day of the New Year, so yeah, maybe you SHOULD make this today! Of course, unless you are hung over and just need carbs ;-) Then I would recommend my 2 Minute Fake Carb Fix
HAPPY NEW YEAR!
HAPPY NEW YEAR!
Ahhh .... it's that time of year again, and well, yet again, I have to say, I'm still not sure if I'm on the soup train or not!!
I do know, however, that I'm on the Whole30 train and was doing so good for a while there, then of course, had that little Pei Wei mishap, overcomed by sugar cookies and then the B E E R and well, I figured, I need to get my act together and hop back on! Of course, trying to feed Hubby this was has been difficult as he and the Boy are both firm believers that man needs carbs, processed carbs, which means bread and pasta ... otherwise, they may just die.
So, are you following me on Instagram yet? I'm not normally all that active, but the Whole30 community has an overwhelming presence and of course, I'm stalking all the Whole30 'gramers out there and finding some pretty awesome bloggers with some pretty awesome recipes ...
Just like this one!
This surprisingly easy and yummy recipe comes from Whole Fork ... and I pretty much followed her recipe but made a few little tweeks, just because that's the way I am ;-)
Here's how I did it:
2 tbs ghee
pkg of celery, leaves and root removed, cleaned and chopped
1 onion, chopped
3 cloves of garlic, chopped
1 white potato, peeled and chopped
4 cups of chicken broth
1 tsp lemon juice
salt and pepper to taste
juice of half a lemon
dash of hot sauce or red pepper flakes
fresh parsley, chopped, for garnish
bacon bits, for garnish
Melt the ghee in large pot. Not large, like soup pot large, just "large" ;-)
Add the celery, onion, garlic and potato and saute til onions turn translucent. Add broth, 1 tsp lemon juice, salt and pepper and bring to a boil.
Reduce heat to low, cover and allow to simmer for about 20 to 30 minutes, till veggies are soft, stir occasionally.
Once the veggies are soft and cooked, add the broth and veggies to a blender and puree in batches. Careful of the hot liquid in the blender. You may want to take off the center portion of lid to allow steam to escape. Toss a washcloth over the opening if it starts to splatter.
Add the juice of the half lemon and give it a quick whirl.
Dish up, add a dash of hot sauce, garnish with parsley and bacon and enjoy!!
NOTE: I had my first bowl as is, straight out of the blender. Yumm. BUT there were them little fibrous celery strings that I just knew would turn Hubby off. So I grabbed my fine mesh strainer and an 8 cup glass measuring cup and proceeded to strain the soup.
That's one BEAUTIFUL jar of soup, don't you think??
Looking forward to sharing with some of these GREAT Parties ... go check them out!
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