The Soup Lady likes a good stalk of celery every once in a while. Here are 5 celery soups that present in very different ways. Don't be afraid to use a vegetable peeler to strip the strings from older, outer stalks although there are some folks who believe that the strings adds fiber. If you don't strip them, be sure to finely mince the celery - no one wants to be caught wondering what to do with with a great lump of collected celery string that can't be chewed.
Melt the butter in a saucepan, add the celery and onion and cook over low heat until tender. Add the rice and beef stock; cover and simmer until rice is tender, about 20 minutes. Pour into bowl and sprinkle with parsley. Serve with hot toast.
Heat oil in large saucepan. Add onion and bacon; saute until onion begins to brown. Stir in tomato paste and celery. Cook 5 minutes,stir occasionally. Gradually stir in stock or broth. Cover and simmer 20 minutes. Season with salt and pepper. Stir rice into soup/ Simmer 15 minutes or until rice is tender. Pour into tureen or serve in individual bowls; Sprinkle cheese over the top.
On to another satisfying soup - a simple creation, but rich in texture and flavor.
5 cups minced celery and leaves
2 cups chicken stock
1 slice onion
2 tablespoons. butter
3 tablespoons flour
2 cup milk
1 cup cream
Salt and pepper to taste
Dry sherry, optional
Combine celery, chicken stock and 2 cups boiling water in saucepan; simmer until celery is tender. Saute onion in butter; blend in flour. Stir in milk; cook, stirring, until thick. Add celery mixture and cream; season with salt and pepper. Process in electric blender until smooth or use a hand-held immersion blender. Reheat to serve. Dry sherry, to taste, may be added to each bowl.
Here's a version of Cream of Celery Soup made with raw foods - no cooking or heating at all. The end result is rich and nourishing.
1 bunch celery, finely chopped
2 cups water
1/4 cup olive oil
1/4 cup lemon juice
1 avocado, peeled and diced
1 tomato, sliced
1/2 to 1 tablespoon honey
some chopped parsley
salt and pepper, to taste
Blend all ingredients together until smooth and serve.
I knew we'd get here sooner or later: if you can eat it, you can mix it with beans. Just 3 ingredients produce this plain and simple soup, but you can certainly add tiny cubes of cooked ham or crumbled bacon as a garnish. the Soup Lady likes a bit of green on top as well - maybe some chopped scallions or a bit of parsley.
Soak one pint of navy beans for twenty-four hours, then simmer on the back of the coal range or at the edge of a coal fire over night. Take two stalks of celery, cut it fine, cook it half an hour with the beans, then press celery and beans through a colander. Heat one quart of beef stock, add the puree and cook together for fifteen minutes, stirring constantly.