Soup pureed.
Our pantry is getting mighty bare and I may not be able to get to the grocery store until the weekend. I still had some celery that was getting just a little limp so we're having Cream of Celery Soup tonight, without the cream, of course. I also baked a fresh loaf of caraway-rye bread to go with it.
I'm thinking this soup may even be better without the garlic so as not to overpower the delicate celery flavour. I have a bad habit of dumping garlic into everything.
I made this up ahead of time and will reheat it tonight. It should thicken up some more for a nice creamy texture.
1 large onion, chopped
5 stalks celery, chopped (about 2 cups)
2 cloves garlic, chopped
2 green onions, diced
1 large potato, chopped (about 1 cup)
2 cups vegetable broth
2 cups water
½ tsp celery seed
freshly ground black pepper
salt to taste
Steam fry the onion, celery and garlic with a little water in a soup pot for about 15 minutes, until the vegetables soften. Add a little more water to keep from sticking if necessary.
Add the remaining ingredients, bring to a boil, reduce heat and simmer for about 30 minutes.
Puree in batches in a blender, taking care to vent the steam. Add salt to your own taste before consuming.
