About the Recipe
Tasty and tangy, great for lunch and keeps well in the fridge (add sour cream just before serving) Low in fat and very filling.
Ingredients
8 whole black peppercorns
2 bay leaves
1 tbsp olive oil
2 ribs of celery, diced
1 medium onion, diced
1/2 tsp salt
4 russet potatoes (total weight 2 lbs)
2 cups low sodium vegetable broth
3 tbsp white vinegar
1/3 cup sour cream
2 tbsp chopped parsley,chives or dill
Preparation
In a cheesecloth square or a tea leave ball combine the peppercorns and bay leaves, set aside
In a large soup pot, heat oil over mediu and cook the celery, onions and salt, stir occasionally until tender but do not brown, about 8-10 minutes.
In the meantime, peel and cube the potatoes. Add them to the pot, cook, stirring for a couple of minutes. Add 3 cups of water and the 2 cups of vegetable broth, vinegar and the spice bag, bring to a boil.
Reduce heat and simmer until potatoes are tender, about 30 minutes depending on the size of the cubes cut. Discard the spice bag or tea pod.
Using an immersion blender (or regular blender in batches), puree the soup until smooth. Whisk in the sour cream and fresh herb/s. Serve with rye toast and salad.