Saturday, November 11, 2017

Canada - Still Celebrating, and Celery Soup

Yes, we are still celebrating this great country of ours. πŸ’—

Celebrating our luck  to live in a wonderful place (and for most of us it IS just luck), especially with such a beautiful view...sunshine in spite of the threatening skies.  Sights like this give me a moment of absolute rapture.  I know that sounds a little theatrical, but I swear it's true.

Now, on to the sort of depressing story.  This was most of the end of the garden produce.  Sad.  I had to go back out and dig ALL the celery, then figure out what the hell to do with it.  Rachel Ray has a good soup recipe.  I doubled the 'guts' so it would be a nice, thick, hearty soup.  I've got my adapted version at the bottom of this post.

The last jalapenos were chopped and frozen.  They will warm my belly during the winter.

And my fall front porch table will need updating.


Helen's Bastardized Celery Soup Recipe:

CELERY SOUP (about 5 generous servings)

§  2 tbsp butter
§  2 tbsp olive oil
§  4 cups chopped celery
§  1 cup diced onion
§  2 cups diced potato
§  1 litre /2 pints of light chicken/ turkey or ham stock
§  salt
§  black pepper
§  1 cup heavy cream

Stew the celery and onion gently in the butter and oil in a covered pan for 10 minutes.  
Add the potato and stir to coat well with butter and oil.   Don’t let the vegetables brown.  
Add the stock.  Bring the soup to the boil and then reduce to a gentle simmer for 30 minutes or until the celery is very tender.  
Blend with your favorite food chopper/whizz-a-whizzer.  
Add the cream and rewarm the soup.

Taste and add salt and freshly ground black pepper.  

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