CELERY AND POTATO SOUP

CELERY AND POTATO SOUP

I only have 10 days left in Greece with my girls and so begins the time that I begin cooking to “freeze” for their use after I return to the states.

One particular favorite is my Spaghetti sauce.  So when I spotted celery in the market (not often found here in the summer months), I grabbed a bunch.  A bunch here is not like in the states but more like 5 to 7 times the size of our ‘bunches”.  It is also very strong in flavor and therefore, even less is needed in cooking here verses using the celery found in markets in the states.  So needless to say after making a large batch of Spaghetti sauce, I have SO much left over celery. 

Celery will stay in your refrigerator for numerous weeks.

Celery has been studied and shown to reduce stress hormones and helps to control high blood pressure. It is an excellent source of vitamins K and C, and is a very good source of potassium and fiber.          

1-2 tablespoons olive oil

 1 small onion, chopped

6 celery stalks, sliced (about 3/4 pound)

 Kosher salt

 1 medium-size russet potato peeled and diced.

 3 garlic cloves roughly chopped

1        bay leaf

¼ cup chopped parsley

 7 cups water or chicken stock

 Freshly ground pepper

1 teaspoon walnuts chopped finely

Reduce to simmer

 

Chop finely the potato, celery, onion and garlic and sauté in the olive oil. Add the parsley, bay leaf and, walnuts, broth, salt and pepper. Simmer 40-50 minutes and blend in blender in batches to puree nicely.

Garnish with scallions and thinly chopped raw celery.

TIPS:

·        Add some thyme to the broth s it cooks if you like that flavor

·        A touch of cream makes it a bit richer

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!