A Food & Travel Blog

Celery Soup – WHAT’S IN THE BOX – 5 MAY

05/05/2010 | By

My sources tell me that this week we can expect – again, depending upon the size of box that you receive –

carrots
potatoes
onions
Butternut pumpkin
Pink Lady apples
Granny Smith apples
rhubarb
pears
spring onions
bananas
celery
eggplant
corn
garlic
spinach

With the autumn chill (finally!) in the air, I think that we are heading into soup weather and some of these lovely veggies are just perfect for that.

French onion soup is easy and just divine with a big slice of crusty bread and melted gruyere floating on top – what could be better than a steamy bowl of that, a glass of good red and a cosy fire!?

Corn is another vegetable that lends itself well to a thick, hearty soup and kids just love it.

Everyone knows that rhubarb and apples are an unbeatable combination in pies and crumbles, but how about poached rhubarb and pears, served with a vanilla speckled creme anglaise for a stylish dessert?

If you are one of the lucky ones to get some more of that lovely, crisp celery, but are running out of ideas for it, then you will be pleased to know that I have a great recipe for a tasty celery soup that will use quite a significant amount of it!

Celery soup
 
Recipe Type: Soup
Author: Amanda McInerney of www.lambsearsandhoney.com
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 50 mls olive oil
  • 1 onion, chopped (or you can use your spring onions!)
  • 1 clove garlic, minced
  • 4 cups chopped celery – including some leaves for extra flavour
  • 1 ltr chicken or vegetable stock
  • 2 medium sized potatoes, peeled and cubed
  • 1 bunch flat leaved parsley, chopped
  • sour cream
Instructions
  1. Heat oil and saute onion gently until translucent, add garlic and cook for 1-2 minutes.
  2. Add celery and stir to coat with oil, then add stock and potatoes. Bring to boil, reduce heat and simmer until celery and potatoes are soft – 15-20 minutes.
  3. Puree until smooth with a stab mixer or in a processor.
  4. Season to taste with salt and pepper.
  5. Serve with a dollop of sour cream and sprinkled with the parsley.
 

Subscribe to Lambs' Ears and Honey

Enter your Email