Potato Soup Recipe by Ruth Paget

Potato Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

For Mirepoix: 

-5 baby carrots, minced 

-3 celery sticks, minced 

-1 large onion, minced 

-2 russet potatoes, cubed 

-32 ounces chicken stock

-4 cups water 

-2 tablespoons dry basil 

Steps: 

1-Sauté carrots, celery, and onion in a pot for 5 minutes. 

2-Add potatoes, chicken stock, water, and dry basil to the mirepoix. 

3-Bring soup to a boil and let boil for 30 minutes. 

4-Remove pot from heat. Purée soup with an immersion blender. 

Taste soup before adding salt. Celery has some natural salt. 

Source: Ruth Paget – California 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Cream of Celery Soup Recipe Created by Ruth Paget

Cream of Celery Soup Recipe Created by Ruth Paget

One of Monterey County California’s top ten crops is celery.  (More than 100 crops are grown in Monterey County).  I consider this soup super easy to make, if you have time and an immersion blender.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-8 to 10 washed and trimmed stalks celery. 

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup cream

Steps:

1-Sauté onions, garlic, and celery in olive oil for 5 minutes in a soup pot.

2-Add chicken broth, water, and quinoa flour to the soup pot.

3-Bring soup to a boil and let boil for 30 minutes.

4-Remove soup from heat and let cool.  Insert an immersion blender and purée the soup till it is smooth.

5-Stir in the cream and warm the soup before serving.

A sprinkle of paprika looks good on this soup.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie