Whenever my mom stirs together this creamy kettle of warmth, nothing upsetting me has any affect on me. Soup cures the soul and my
mom is the master. This was the ﬁrst soup she taught me to make and is one of the most versatile there is. It suits every season and collaborates magically with the seasonal green (i.e. arugula, spinach, rhubarb leaves, etc). The subtle heat of chili ﬂakes and cool milky broth melt with comforting potatoes causing one to seep into calm contentment.
So for the recipe:
- 2-2 1/2 lbs of potatoes (Yukon golds are fab but your standard Idaho will work too), sliced into 1/2 in cubes
- 3 or more large stalks of celery, cleaned and chopped
- 1/2 -1 large onion diced
- 2 cups of milk
- Red pepper ﬂakes and/or garlic chili paste
- Salt and pepper
- Olive oil
1. Saute the onions in olive oil until almost clear in a Dutch oven or large pot, add celery and saute.
2. Next, add the potatoes and enough water to cover. Complete with a dash of salt, pepper and red pepper ﬂakes. Leave on medium heat with the lid off until the potatoes are cooked through.
3. Once the potatoes are done, pour in the milk and garlic chili paste to taste. Bring back to heat and serve.
*optional* garnish with arugula and some whole wheat toast
3 very easy steps to heaven in a dish