Waste Not, Want Not Soup

• 2 tablespoons of fat, oil, bacon lard, clarified butter. All work well
• 2 bunches celery
• 2 celeriac roots (celery root)
• 1 clove of garlic
• 1 tablespoon apple cider or white wine vinegar
• 1 tablespoon salt (this is up to you how much you use.)
• 2 quarts water or chicken stock
• 4 tablespoons heavy cream
• 4 ounces plain Icelandic yogurt or your favorite plain yogurt
• 1 green chili
• 2 green onions
• 1 piece Zweiback toast or your favorite style of crouton

1. Clean and wash vegetables. Roughly chop celery and cherry root. Mince garlic clove.
2. Heat oil in appropriately sized pot until almost smoking. Add onions and celery. Reduce heat. Stir. Pop lid on top to allow vegetables to sweat.
3. Once vegetables begin to change appearance and look more opaque, sprinkle with a bit of salt. Add celery root and garlic. Then add vinegar and enough water or stock to cover vegetables.
4. Bring to simmer and allow to cook until vegetables are tender. Expect anywhere from 30 minutes to an hour, depending on how roughly you chopped your vegetables.
5. Allow soup to cool for at least 10 minutes before blending. (No burns allowed here or horrible messes to clean up because I created a vacuum in my blender and pressure blew the cover and soup now drips from my cabinets. Been there, done both. Learn from my mistakes, please. I beg you.)
6. While soup is cooking, chop chilies and scallions and mix with yogurt. Set aside or refrigerate until ready to use.
7. Blend until silky smooth. Stir in heavy cream. Taste and adjust the seasoning to your liking.
8. Pour soup into heated bowl, dollop with some yogurt, and place your Zweiback on top. Time to eat.

bacon lard, celery, roots, clove of garlic, apple cider, salt, water, heavy cream, icelandic yogurt, green chili, green onions, zweiback

Taken from food52.com/recipes/68751-waste-not-want-not-soup (may not work)