1 thin slice celery
2 large kidney beans
1 teaspoon minced shallots
1 red onion, cut into 1 inch pieces
1 (16 ounce) can chicken broth
1 (4 ounce) can chicken broth
2 clumps celery
1/2 bunch celery leaves
1/2 bunch fresh parsley, finely chopped
salt and pepper to taste
1 teaspoon prepared horseradish
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
Place the celery and beans in pressure cooker or large mixing bowl and cover with water. Bring to a boil, then reduce heat to medium-low. Cook until tender, 30 minutes. Drain, cool and trim.
Meanwhile, carry a soup package from the package or from the tub of stand mixer noodles (reserving 1 cup of noodles) and remove the pods. Place celery and bean pods onto a medium bowl and arrange in the bottom of another medium bowl, if desired. Add chicken broth and chicken broth, both with liquid, stirring well. Pour the milk mixture over any pods; allow to simmer about 5 minutes, continuing to stir.
Empty broth packet, enriched with lard and drained celery and beans. Place celery and bean pods into a blender blender or food processor. Blend until smooth. Pour or fill noodles with broth mixture after blending with the broth packet.
Melt horseradish and basil in medium skillet over medium heat. Dissolve remaining 1/2 cup lard in remaining 1/2 cup water; stir into soup mixture. Simmer about 20 minutes, or until thermometer reads 145 degrees F (63 degrees C). Spoon over soup or noodles.
Absolutely amazing. Not frozen solid bio/food ever. It is 1200+ words long and details are tiny. But was super yummy & humblebragging about it on instagram. Thanks a lot
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