My friend made a comment on my celery post. She offered the recipe for celery soup (it’s in comment #5). Awesome, you know I am on a soup kick. There are a lot of recipes out there for celery soup, of course, but it is nice to have a recipe from a friend. A nice tried and true recipe. I made it tonight, but I made some adjustments.
Since I don’t like pepper, I only put a sprinkle in, but I think this might have kept it from having much flavor so I added the marjoram which — to me — tied the flavors together nicely.
1 bunch celery, chopped
1 medium onion, chopped
2 parsnips, chopped
1 tsp nutmeg
1 tsp thyme
1 tsp marjoram
a sprinkle of black pepper
a sprinkle of salt
48 ozs chicken stock
Sautee onion in olive oil, then add the parsnips. Cook the parsnips for a few minutes. When the parsnips start to get tender, add the celery and spices, cook it for a few minutes. Then add the stock. Let it simmer for awhile, then let it come to a boil. I let it cool for a bit then blend in blender or with a stick blender.
This is becoming my standard method of cooking soup. I have just been changing the ingredients.
I will probably try the celery soup with an apple -as my friend mentions- one of these days. What about you? I would love to hear what you’ve come up with.
Terre Pruitt's Blog 