Celery Soup with Fregola Sarda or Israeli Couscous
4 modest servings / 20 minutes
- ½ cup fregola sarda or Israeli couscous
- 2 tablespoons extra-virgin olive oil
- ½ cup finely diced white onion
- 1 teaspoon Kosher salt
- 2 outer ribs celery, finely diced
- juice ½ lemon
- 1 tablespoon shoyu
- ¼ cup grated parmesan or grana padano cheese
- 1/4 cup very thinly sliced inner rib of celery
- big handful celery leaves
- fresh ground black pepper
- Set aside 4 serving bowls to warm. Place a pot that holds at least 2 quarts over medium heat. If using fregola sarda, skip to step 2. If using Israeli couscous, dry-toast it in the pot, stirring occasionally until light, brown.
- Add the olive oil, onion, kosher salt, and diced outer ribs of celery. Saute until the vegetables have softened somewhat, about 4 minutes. Add the fregola sarda if using. Add 4 cups of water and bring to a simmer, then lower the heat. Cook until the pasta is just al dente, about 10-12 minutes (or check package directions).
- Turn off the heat and stir in the lemon juice and shoyu. Taste and adjust seasoning.
- Divide the soup among the 4 bowls. Top with a sprinkle of grated cheese, the raw celery, the celery leaves, and a grind of black pepper. Serve immediately.
