1 large yukon gold potato peeled and cut into ½ inch pieces
½ cup celery sliced
16 oz carton vegetable stock- homemade or low sodium variety
salt and pepper to taste
OPTIONAL GARNISHES
Parsley leaves, loosely packed
Lemon thyme, leaves removed from stem
Olive oil
Sea salt
Piment d'espelette
INSTRUCTIONS
SOUP INSTRUCTIONS
Cook onions and olive oil over low heat until well-caramelized and a dark golden brown, stirring infrequently (about 50-60 minutes)
Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions.
Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Cook until vegetables are very tender almost falling apart- about 20 minutes.
Blend with an immersion blender until completely smooth, thinning with just a little bit of stock, water, or milk of your choice if you'd like a thinner soup
Season with salt and pepper and serve with herb oil and a sprinkling of piment d'espelette if using
HERB OIL INSTRUCTIONS (Optional)
While the soup is cooking, finely chop ¾ cup parsley and 2 sprigs thyme in food processor until very tiny.
Add ½ cup olive oil and give it a little whirl. Rest the herb oil at room temperature for at least 20 minutes.
When ready to serve, strain through a fine mesh sieve and add one teaspoon of the herbs back to the strained oil and whisk to incorporate.
