Original Post by Teri in Mar, 2010

I don’t know if many people know the beauty of cooking with celery leaf. I like the leaf almost more than I like the stalks; it adds such an interesting flavor and texture to a dish. This soup can be spiced up by adding more roasted red pepper or even grilled guaillijo peppers.

Ingredients:

• 1 pound of skinned, boneless chicken
• 2 cups of chicken stock
• 4 cups of water
• 3 TBSP olive oil
• 1 large onion – thinly sliced
• 6 cloves garlic – chopped
• 2 large potatoes – cubed
• 1 16-oz can garbanzo beans – drained
• ½ cup roasted red peppers (optional)
• 1 TBSP Celery Leaf, Sea Salt and Fresh Ground Pepper to taste
• ½ cup grated Parmesan cheese

Instructions:

Bring chicken, chicken stock and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium low and continue to simmer until the chicken is no longer pink in the center, approximately 20 minutes. Remove the chicken and set aside to cool. Reserve the broth.

While the chicken is cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic and cook until onion has softened and turned translucent; approximately 5 minutes. Add the potatoes, and then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce to medium-low, and simmer until the potatoes are tender; about 25 minutes.

Cut up the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, and then stir in the garbanzo beans, roasted pepper and celery leaf. Simmer 10 more minutes. Season to taste with sea salt and pepper and then sprinkle with parmesan cheese before serving.