Comment on End of October already?? by Marsha

Marsha — Fri, 30 Oct 2009 12:22:54 +0000

DELICIOUS CELERY SOUP from cookbook “Soup” edit. by D. Mayhew
Curried Celery Soup Serves 4 -6 (Great leftover too!)
2 Tbsp olive oil 1 onion, chopped 1 leek, sliced
5 1/2 C chopped celery (I used 2 entire celery roots and 1 with its stalks and leaves from Beth)
1 Tbsp mild curry powder 1 1/2 C potatoes, washed, diced, skins left on
3 – 4 C Vegetable stock/broth (one box of Hannaford Organic Veg Broth works)
1 bouquet garni 2 Tbsp herbs, freshly chopped salt to taste
(I used whatever herbs I had for both “bouquet” and fresh – parsley, cilantro, bay leaves, rosemary I think)
Garnish: Celery seeds (I used right in soup rather than as garnish)
HEAT oil in large saucepan with onion, leek, celery. Cover, cook slowly, stir occasionally. ADD curry powder, continue cooking another 2 min.
ADD potatoes, broth, bouquet garni, cover and bring to boil. Then simmer about 20 min. (til veggies tender).
** DISCARD bouquet garni and set soup aside to cool a bit. Then, transfer soup to food processor or blender in batches and process until smooth. Put puree back in pot, heat slowly and add fresh herbs and salt to taste.
** I skipped the processing step and left the entire soup chunky. Still tasted great. I added the celery seed when I added fresh herbs. I may have added in some extra water if it was sticking or looked too chunky.
Variation: substitute sweet potato for regular potato (I haven’t tried this yet.)

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