“You can only give what you are.”
This soup came about because, about a week ago, I made a bacon soup (had heavy cream to get rid of) and my husband praised the soup’s delicate flavors and subtle herbal notes. Actually, he said, “This soup is really good.”
I didn’t have more heavy cream to get rid of. This time it was celery. I almost hate to buy celery if I need just a bit because the remains seem to languish in the fridge until it turns into a science experiment that needs to be put to rest. I think I complained about this once before.
Say goodbye to languishing celery with this winner!
2 T olive oil
1 onion, chopped
2 cloves garlic, pressed
1 to 2 pounds celery, chopped
1 quart chicken stock (bullion in water works)
1 large potato, peeled and chopped
1 T dried parsley
sour cream for garnish
S&P to taste – the use of bullion made additional salt unnecessary
Saute the onion in the olive oil. Do this until it’s slightly soft.
Add the garlic and cook another minute before adding the celery, chicken stock, potato, and parsley. Cook on medium-high heat and bring this to a boil.
Cook on a low to medium heat until the celery and potato are soft but not mushy. This will take about 30 minutes.
Remove the soup from heat and remove most of the stock so that the celery is just covered by the liquid. Set the reserved stock aside.
Purée the soup with a stick blender in the pot – adding the reserved stock little by little until the soup reaches a desired consistency.
For my husband’s day off I’m going to nag him to take me out to lunch until he relents. Failing that I’ll add chicken to this soup and serve it with some leftover Italian Biscuits, which miraculously and recently appeared on this blog.
This is one darn good soup. And I bet you’re wondering where the carrots came from in the picture. I had a cup of frozen chicken soup, sans chicken, in the freezer, which I added to the pot with wild abandon. Add wild abandon to the list of ingredients if you care to.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.