Friday, December 02, 2011

Why Care About Celery Soup?

Indeed. Unless you grew up with your mom cranking open that can of Campbell's (all WASPs please raise your hands), why would you care about celery soup? I'll tell you why: because Thanksgiving just happened.
But Tory, you say, I didn't serve celery soup for Thanksgiving!
Of course you didn't. Nobody does (until you've tried mine). No no, you care because if we are anything alike, your celery sits in the crisper after you use the three stalks needed for Thanksgiving and slowly rots until you throw it away in mid-December.
Happy Holidays.
In this time of recession and hungry people, I feel extra guilt for wasting food. This is my humble answer to what to do with that celery.
Because you can only eat so many ants on a log.

(Leftover) Celery Soup
This recipe originated from The Moosewood Cookbook. It was vegetarian and a bit bland for my taste, but I'm grateful to Mollie Katzen for getting this soup party started. It's low calorie, not that it matters- you're already beautiful! But it's a warming, healthy soup in the midst of our season of over-indulging. I'll give you the recipe, then the prep photos.
Serves 6

2 tbs. butter
1 cup finely minced onion
4 1/2 cups celery, divided: 4 cups in 1-inch chunks, 1/2 cup chopped very fine
2 tsp. salt, divided
1 tsp. celery seed
1/2 tsp. ground coriander
2 tbs. dry white wine (dry vermouth works in a pinch)

3 cups low-sodium chicken stock
1 big Yukon Gold potato, peeled and diced
dash nutmeg

1 cup milk
2-3 tbs. Greek yogurt or sour cream
white pepper to taste
2 tbs. minced fresh parsley or snipped chives

In large pot over medium-high heat, melt butter. Add onion, 1/2 cup finely minced celery, celery seed, ground coriander and 1/2 tsp. salt. Saute about 8 minutes, or until vegetables are golden and just tender. Add wine; stir until evaporated, about 30 seconds. Set vegetable mixture aside in bowl.

In same pot, bring chicken stock to boil. Add 4 cups celery in 1-inch chunks, potato, remaining 1 1/12 tsp. salt and pinch nutmeg. Return to boil, then lower heat and cover. Simmer about 18 minutes, or until potato is easily pierced with fork. Transfer to blender or food processor. Puree, in batches if necessary. Return to pot with reserved vegetable mixture.

Whisk in milk, yogurt, and salt and white pepper to taste. Serve warm and garnish with chopped fresh herbs.

And now the pictures!

I love beautiful prep:

Very finely chopped, indeed.

Go, celery, go!

Never fill your blender more than 2/3 full. TRUST ME.

Ahhhh. So lovely. I forgot the garnish and it's still delicious.

No comments: