Over the weekend I ran a fever and spent the day in bed trying to stay warm. It was a huge bummer because the spring weather has finally arrived and Sunday was set to be the better of the two weekend days – I had plans! Things to do! But I was sidelined.
I wanted soup for dinner and was craving one of my favorites – celery wild rice soup. It’s a variation of the chunky celery soup that Heidi Swanson at 101 Cookbooks makes. The celery makes it light and fresh but the rice makes it hearty and filling. Plus it’s so easy to make, especially if you have leftover wild rice. I didn’t, but it’s easy enough to cook while your veggies are sauteing and simmering.
I highly recommend making a pesto from the celery leaves and drizzling it atop your bowl of soup with it. It is magical!
1 large onion
1 large russet potato or 3 small yukon gold or red potatoes
8 – 10 stalks of celery
1 T extra-virgin olive oil
2 cloves minced garlic
5 cups of broth (chicken or vegetable)
2 cups cooked wild rice (or any other rice you like)
Celery leaf pesto (In a blender or food processor, whiz up 1 cup of celery leaves, 2 cloves garlic, a pinch of salt, and about 3T olive oil)
Parmesan cheese for garnish
Chop the onion, potato, carrots, and celery into bite-sized chunks.
In a soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a generous pinch of salt. Saute until the onions and celery soften Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the veggies are just cooked through – they should still hold their shape and not be overcooked.
Stir in the rice. Remove the soup from the heat and ladle into soup bowls. Top each with a generous drizzle of the celery leaf pesto and some Parmesan cheese.