LCD – All Recipes, Soup
5 cups Vegetable Stock (page 97)
3 leeks chopped
450 grams (one pound) celery with leaves chopped
2 potatoes peeled and chopped into cubes
1 tablespoon lemon juice
Finely grated zest of 1 lemon
1 cup water
1 additional cup finely sliced celery
(GF, DF, NF, V)
Combine all the ingredients, with the exception of the finely sliced celery, in a large saucepan and simmer for 2 hours.
Cool, then puree and return to soup pan.
Add the cup of finely sliced celery and stir through.
Simmer for 5 more minutes and serve.