Roasted Celery Soup

6 Servings

• 8 large stalks celery, cut crosswise into 3-inch pieces
• 2 cloves garlic, halved
• 1 medium onion, cut into ¼-inch slices
• 2 tablespoons extra virgin olive oil
• ¾ teaspoon salt, divided
• ¼ teaspoon black pepper
• 5½ cups reduced-sodium chicken broth
• 1 large russet potato, peeled and cut into ½-inch pieces
• ⅓ teaspoon celery seed, divided
• 1½ teaspoons fresh lemon juice
• ¼ cup celery leaves, for garnish

Preheat oven to 350° F. Spray baking pan with cooking spray. Toss celery hearts, garlic, and onion with olive oil, ½ teaspoon salt, and pepper; arrange on baking pan. Roast 40 to 45 minutes or until vegetables are almost tender and very lightly browned.

Scrape celery mixture into 6-quart saucepan. Add chicken broth, potato, ¼ teaspoon celery seed and remaining ¼ teaspoon salt. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are very tender. Let mixture cool.

Transfer celery mixture in batches into blender or food processor. Cover; blend until smooth. Stir in lemon juice.

Divide soup between 6 mugs or bowls. Sprinkle with remaining celery seeds and garnish with fresh celery leaves, if desired.

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