For this aromatic soup, I use the really tender pale-yellow stalks and leaves from the heart of the celery. They give body and sweetness to the broth and aren’t as crunchy and bitter as the outer stalks. I also prefer to use soda or mineral water to really let the light flavors of the ingredients shine through: the water’s minerals tenderize the vegetables, preserve their colour, and neutralize some of the acidity. This one-pot dish calls for artisan-baked bread, with a nice crust, to mop up every last drop of broth.
Recipe copyright ©2017 by Ned Bell. All rights reserved. Featured with permission.
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