I knew I felt like soup for lunch. The days are getting pretty cool in the south east of South Australia. It's feeling very much like comfort food weather, soup weather.
I'd ducked into the supermarket, there greeting me as I walked in, were bunches of celery for one whole dollar. Yes please!
I came home and made soup for lunch, and it was choice!
The leftover celery I wrapped in alfoil, and kept in the fridge. I saw this tip on Facebook a while ago, and it really works. The celery stays crisp for a couple of weeks.
It's probably one of the top veggies that gets chucked out, because it never gets used up before it goes all limp and boring.
You can slice it up and freeze it for later use, in casseroles and soups. Better than chucking money away.
When I was a kid, I loved it spread with peanut butter. I can't bring my kids to love it though, they've never been big lovers of peanut butter. Celery they do love to crunch on though. At least it is one veggie I know Izzy will eat. Fresh anyway, she is not a cooked veggie lover. She'll only eat cooked corn cobs, that's it. It's a good thing she likes her veggies raw and crunchy, as I'd never get her to eat them. She would never go for this soup.
|So. I had two bowls for lunch.....|
Celery and potato soup
1 tablespoon of butter
1 onion, sliced
1 large potato, or 2 small ones
5 big stalks of celery
700 mls water or veggie stock
1/2 cup milk
salt and pepper
Place the butter in a large saucepan over a medium heat. Cook the onion, potato and celery for 5 minutes.
Add the water/stock and simmer for 20 minutes.
Puree the soup in a blender or with a stick blender.
Put the saucepan of soup back on the heat, add the milk. Stir to warm through the milk. Season with salt and pepper.
- Serve with crispy bacon or pancetta
- A sprinkle of paprika and blue cheese(pictured)
- crusty bread
- drizzled with chilli oil
Do you love your veggies fresh and crunchy, or cooked?
Did you ever have celery with peanut butter?