Michigan Celery Soup

Before you run, you must know that I’ve made this soup no less than four times in the last two weeks alone. It’s that good. Even my pickiest child eats it by the bowl full. Better yet, even the most wilted of celery works wonderfully in this recipe.

So, let’s take a look at celery and Michigan for a moment. You probably don’t typically think of the two together. But, Michigan is the birthplace of our nation’s celery industry. Celery requires a long, cool growing season, so it only makes sense that a state like Michigan (hello long winters) would be one of the top celery producers in the United States. Dutch farmers in the Kalamazoo area of Michigan started growing and marketing celery in the 1850’s as a food delicacy– and out of curiosity. There’s even a historical marker AND A MUSEUM recognizing the early celery farmers (I would LOVE to know if anyone has been there)! Also, did you know celery is part of the parsley family? If you look closely at celery leaves, you’ll see why. Michigan, along with California, produced the majority of the U.S. celery crop. In 2017, Michigan harvested 1,600 acres of celery, worth $12.6 million.

Now that you know more than you ever dreamed about celery, grab the wilted bunch in your fridge that you were about to throw out and make this Celery Soup ASAP! Besides being incredibly tasty, the best part about it is how easy it is to make!

INGREDIENTS

-2 TBS coconut oil
-1 bunch of celery
-1 onion, chopped
-1 white potato, peeled and diced (1 large or 2 small)
– 4 cups chicken broth/stock
-1 TBS fresh lemon juice
– salt & pepper to taste

Melt oil in pan over medium heat. Add celery, onion, potato and season with salt and pepper. Cook for 5 minutes, stirring occasionally. Add stock and bring to a boil. Turn heat down, cover, and let simmer until vegetables are soft, about 20 minutes. Add broth and veggies to a blender and puree until smooth. Return to pan and stir in lemon juice. Season with salt and pepper and garnish with crumbled bacon, if desired.