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When I eat wings, I often find myself more excited about the crisp carrots, celery and blue cheese than the wings themselves.

Add shallots, celery and peppers and a pinch of salt, cook until softened, then add garlic and cook another 2 minutes.

Add salt and optional seasoning ingredients like celery leaves and bay leaf and bring to a gentle boil, reduce heat and simmer low until done, about 45 to 50 minutes.

Yasmin: Find yourself friends that will eat your blue celery soup!

Plus, I’m obsessed with the interplay: the super-crispy wing against the creamy richness of ranch or blue cheese, the cold crunch of carrot or celery contrasting with the warmth of the wing and sauce.