Creamy Celery Soup

1. 1

   Heat olive oil over medium-high in a large pot. When oil is hot add sliced shallot. Toss a few times and remove when the shallot is lightly browned and crispy. Lay the fried shallots on a clean cloth napkin and set aside. Note: If you're using onion or opting out of frying shallot, saute it instead on lower heat until translucent and leave it in the pot.

2. 2

   In the same pot lower the heat to medium and add celery to the oil. Cook until the celery is slightly translucent, about 3-4 minutes.

3. 3

   Add the chickpeas, bay leaves, dried herbs, a pinch of salt and a few good grinds of fresh pepper and stir. Then slowly add enough stock or water to cover the vegetables and bring to a simmer.

4. 4

   Cover and let simmer for about 30 minutes, until the chickpeas are just cooked through and crush easily with a fork. If you're using precooked chickpeas (i.e canned) the simmer time will greatly reduce.

5. 5

   Remove the soup from the heat and let cool for 5 to 10 minutes. In small batches carefully puree the soup in a blender or food processor, adding more water or stock as needed for the soup to become smooth. Top with the fried shallots and serve with warm flatbread.

* Per serving · 4 servings · Values may vary.

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