- 2 tbsp olive oil extra virgin
- 2 tbsp unsalted butter
- 13 small carrots, peeled & cut in 1/4" pieces. Enough to equal 4 cups
- 1 celery stalk, peeled & cut into 1/4" pieces
- 1 large yellow onion, peeled. Cut in half and cut into medium dice.
- 1/4 cup chocolate mint, chopped
- 13 small potatoes, peeled & cut in halves. Enough to equal 3 cups
- 7 cups cold water
- Greek Yogurt or Labneh for garnish
- salt & pepper for garnish
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Place the stockpot on medium heat. Add into the pot the olive oil and butter.
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When the butter begins to sizzle, add in all the carrots, celery and onion pieces.
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Add in 1 tbsp of salt and a few grinds of the peper mill. Give a stir and put the lid on the pot to help sweat the vegetables. Stir after 5 minutes. You want to allow the vegetables to cook down and get a little color.
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Add in the chopped chocolate mint and give a stir. Let the vegetables cook for another 5 minutes. If the heat is to high, turn it down.
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Add the cut potatoes and the 7 cups of cold water. Bring to a boil and turn down to a simmer. Let cook for 40 minutes or until the vegetables are easily smashed with a fork.
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Let the soup cool for 10 minutes and puree either with a wand or in a food processor. If while pureeing you feel the soup is too thick you can add 1/2 a cup of water at a time. You want a nice consistency so the yogurt will rest on top of the soup. You do not want a porridge but more like a light custard that is pourable. Taste the soup for seasoning.
NOTES:
I like to serve this soup at room temperature with a few dollops of either a Greek yogurt or Labneh as a garnish. Toasted Nan or pita bread make a nice accompaniment along with some black olive tapenade on the side.
If you cannot get chocolate mint, you could substitute any type of mint. Most garden shops have a variety of mint that is easily grown in a large pot. I have pineapple and chocolate in my garden this summer. Most grocery stores have the regular mint but the chocolate gives it an additional depth which is a great taste in the summer.
I like to peel the celery because I find it is a little stringy and by just lightly peeling the outer layer of the celery you do not get the stringy bits.