I went a bit overboard when I decided to grow Amsterdam Celery in my Aerogarden. As soon as they matured, I found myself picking bags of celery once or twice a week. This recipe is what happened when my refrigerator got overwhelmed.

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2 tbs. butter
4 c. celery leaves and stalks
2 medium onions
4 garlic cloves
4 c. water
1 tbsp. Better Than Bouillon Premium Seasoned Vegetable Base
2 russet potatoes
1 c. shredded mozzarella
1 1/2 c. heavy cream
salt & pepper, to taste

Prep!

Coarsely chop the celery, onions and garlic.

Peel the potatoes and cut into 1″ pieces.

Cook!

Melt the butter in a medium-size stock pan over medium heat.

Add the celery, onions, and garlic. Sauté until soft.

Add the water, vegetable base and potatoes.

Simmer over medium low heat for 30 minutes.

Transfer the soup to a blender and process until smooth. Return to pot and set heat to low.

Season with salt and pepper.

Add the mozzarella and stir until melted.

Whisk in the cream and remove from heat.

Tips

* Pre-grated mozzarella has been coated with a fine corn starch to keep it from clumping. However, this also prevents it from melting to its naturally creamy gooey perfection. This recipe is better if you grate your own cheese.
* Add milk if you prefer a thinner soup.

Resources

* Better Than Bouillon Premium Seasoned Vegetable Base
* VEKAYA Rotary Cheese Grater
* The Aerogarden Store (Amazon)
* Amsterdam Celery Seeds