Slice the onion, and cut the bacon into easy to eat pieces.
Juilenne the carrot.
Heat up a pan and sauté the bacon over medium heat.
When some fat has started to come out of the bacon, add the onion and sauté until wilted. Add the carrot too and sauté briefly.
Add 4 cups (800 ml) of water to the pan, as well as the soup stock cube, cover with a lid and simmer.
In the meantime, remove the thick outside fibrous parts of the celery and cut into 5 mm thick slices. Cut up the mitsuba into easy to eat pieces too.
When the soup comes to a boil, skim off the scum, add the celery and bring to a boil again. Add the soy sauce and it's done.
Ladle into soup bowls and garnish with some mitsuba. Sprinkle some coarsely ground black pepper on top and enjoy.
Story Behind this Recipe
I was selected to become a product tester for a brand of vegetable juice that contains 20 vegetables. I used three of those - celery, carrot and mitsuba - to make the celery soup that we've been enjoying in our house for about 15 years.
Use 1 large or 2 small soup stock cubes. Don't cook the soup for too long after adding the celery, in order to fully enjoy its flavor. You could use the celery leaves instead of the mitsuba.