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| Celery can be a Star |
---Barbara
Cream of Celery Soup
Makes 8 cups or serves 4 for dinner
1-2 T. olive oil
2 large shallots, chopped
1 sm. head/bunch of celery, washed and chopped, including leaves
1 - 2 T. fresh chives, washed and chopped
1/4 c. dried shallots (Penzey's)
1 T. dried chervil or 2 T. fresh, chopped
2 T. fresh parsley leaves, chopped or 1 T. dried
2 14.5 oz. cans low sodium chicken broth
1 cup milk
8 ounces sour cream (1/2 container)
salt
1 lemon with juice
3 lasagne noodles, uncooked, broken into small pieces (any kind works)
In a large saucepot with lid, saute fresh shallots with a pinch of salt in olive oil. Add chopped celery with a pinch of salt and continue sauteing until the shallots are translucent.
Add fresh chives, dried shallots, fresh parsley, lemon cut in half and juice squeezed into the pot, add the lemon halves too (but not the seeds) and chicken stock.
Add the broken pieces of lasagne noodles. They will help thicken the soup. (Potatoes might work here instead.)
Cover, and simmer for 1/2 hour on low heat until vegetables are very soft. Remove from heat.
Remove the lemon halves. If you taste it now, it will be very acidic but the next steps will balance the flavors.
Blend with hand mixer until very smooth and absolutely no chunks remain.
Add milk and sour cream and blend again until smooth.
Taste and season with salt, if needed.
After it has cooled down, pour into containers and freeze.
Reheat gently.
Serve with a crunchy cracker crumbled on top.
B