4 large russet potatoes, 1/2 yellow onion, 1 cup shredded carrots, 1/2 cup diced celery, 3 cups beef broth, 1 teaspoon Italian seasoning, 2 cloves of garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper ...

1 onion, roughly chopped 2 sticks of celery (the leafier the better), roughly chopped (leaves reserved) 10 black peppercorns 1 bay leaf a few thyme sprigs Advertisement Advertisement For the soup ...

Add the garlic, peppercorns, bay leaf, parsley, fennel and thyme. Add 10 cups cold water. Bring to a boil over high heat, then reduce the heat, cover and cook at a hard simmer 35 minutes.

Add onions, leeks, 3 1/2 cups celery and bay leaves and cook over medium heat, stirring occasionally, for 10 minutes. Add garlic and cook until fragrant, about 30 seconds.

Celery is one of the triumvirate of aromatic vegetables that forms mirepoix, that all-important combination of diced onion, carrots and celery that’s the basis of so many stocks, sauces and dishes.

Saute onion, celery and potato for 3 minutes or until the onion has turned translucent.2. Pour in vegetable stock and bring to the boil.3. Bring back the boil and lower the heat. Add salt and pepper4.

Add the stock, adjust the heat to a simmer, and cook until the celery and onion are completely tender, about 30 minutes. Let the soup cool a bit, then process in a blender to make a smooth puree.

Combine the celery and onion in a soup pot. Add the broth and bring to a boil. Reduce the heat to low, partially cover and simmer for about 30 minutes, until the celery is tender. Remove from heat.

Add celery, onion, celery seed and the remaining 1/2 teaspoon salt. Cook, stirring, for 8 to 10 minutes, until all vegetables are tender. Add to the puree. 3. Rinse out the stockpot.