It’s St. Patrick’s Day and I’m not wearing a bit of green. I’m not drinking green beer or eating colcannon, Irish soda bread or even braised cabbage. What I did do was make this delicious green-ish soup on Sunday night. I ate it up gladly for lunch on Monday and ate the last of it for lunch just now.
I love celery and think it makes a great soup. Celery has a lovely flavour, mild but interesting. Potato helps to give it bulk and there’s some sour cream spooned in at the end to help give it a luscious body. But it’s the texture here that is wonderful. It’s very similar in fact to a broccoli-spinach soup that I made a few years ago in that it’s almost fluffy in feel. It’s soup magic! I used my powerful Oster VERSA blender to puree this soup to smithereens (no bothersome celery strings!), but I’m sure a plain old immersion blender would work just as well. Also, make sure you chop your celery into small slices which will help keep the celery strings at bay. The thought of peeling celery doesn’t seem very fun, so chop, chop, chop instead.
cream of celery soup
1 T butter
6 stalks of celery, with leaves, diced
1/2 small yellow onion, chopped
3 green scallions, sliced
1 t dried dill
1/4 t aleppo pepper
2 medium sized potatoes, diced
4 cloves garlic, chopped
4 c chicken or vegetable stock
2 – 3 T sour cream
chopped parsley, to garnish
In a large pot, melt butter over medium-high heat and saute the celery, onion and scallions until soft and fragrant. Stir in dill and aleppo pepper. Add in potatoes and garlic and pour in enough stock so that the vegetables are just covered. Cover and simmer over med-low heat for 20 minutes or until vegetables are tender. Add in the sour cream and puree with your blender. Taste and add salt & pepper, if needed, and sprinkle on some freshly chopped parsley. Makes 4 servings.