Just as soon as I adjust to the inevitable cold weather, it gets warm again. As I begin to grow comfortable with balmy winter days, it suddenly snaps back to cold. Hard to know what to expect next. A sunny cold day this weekend had me wandering through Flushing Meadow Park ruminating on what to do with celery.
I had a an unexpectedly large amount of chopped celery on my hands, an overflow from a donation I had made as part of a cooking demo for school children that I organized with Wellness in the Schools, the non-profit I work for.
|Bare trees say winter. Sixty degree weather says something else.|
|What would potato salad or tuna salad be with out celery?|
I thought back even further to a recollection from early childhood of Campbell's cream of celery soup, served on sick days by my attentive mother. It was mild flavored, creamy and salty; a pleasant happy bowl of warmth for a child seeking comfort. Curious if this old fashioned stalwart could be updated I decided to give it a try.
|Inspiration strikes in Flushing Meadow Park.|
Give celery a chance to stand on its own. I might try braising it next time and go for the revelation.
Cream of Celery Soup -adapted from a recipe on Epicurious.com
- 1 tablespoon butter
- 1 tablespoon olive oil
- 5 cups chopped celery
- 1 medium onion, chopped
- 1 cup white cabbage cut into 1-inch pieces
- pinch of salt and pinch of sugar
- 1 potato, peeled, cut into 1 1/2-inch pieces
- 2 garlic cloves, peeled
- 1 teaspoon freshly ground pepper
- 1 1/2 quarts chicken or vegetable broth
- 1 cup whipping cream
- hot sauce, to taste