Essay done - now to find a celery soup recipe as its feeling abandoned in the fridge. Any recommendations?

Chunky Celery Soup Recipe 1 large onion 1 large russet potato 3-4 small -medium carrots 10 medium-length stalks of celery, washed well 3 tablespoons extra-virgin olive oil 2 cloves garlic, chopped 5 cups of lightly-flavored, great tasting, vegetable broth (or water) 2 cups cooked wild rice, brown rice, barley, or wheat berries 1/3 cup celery leaf pesto (optional, but see head notes) Parmesan cheese, freshly grated (optional) Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt.

Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush.

Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls. Top each with a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.

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