It’s National Pumpkin Day! Get in the fall spirit by making one of our pumpkin recipes:
When your neighbor gives you several bunches of celery, what do you do? Make Cream of Celery Soup, of course! The celery, celery seed, and onion make this soup a healthy choice, while the potatoes and milk give it a heartiness that balances it all out.
With the New Year upon us and everyone focusing on health goals, this soup is a good choice for your next potluck, especially during the winter months. And, it’s gluten-free!
This recipe comes from the Moosewood Cookbook, which is still one of my favorite go-to’s, especially for vegetarian recipes.
2 medium-sized russet potatoes, peeled and diced
4 cups chopped celery (in 1 inch chunks)
1 cup minced celery
3 cups water
1 1/4 tsp. salt + more to taste later
2 T. butter
1 cup packed finely minced onion
1 cup packed finely minced celery
1 tsp. celery seed
1 cup milk (regular or low fat)
White pepper, to taste
5 T. heavy cream or half and half
Bring the potatoes, 4 cups chopped celery, water, and salt to a boil in a large stock pot. Turn the heat on low or medium low and simmer, covered, for 15 to 20 minutes until everything is soft. Take off heat and let cool.
Next, melt the butter in a skillet and sauté the onions, 1 cup minced celery, and celery seed until the vegetables are tender. Add to the stock pot and puree until smooth, using either a hand blender, regular blender, or food processor.
Reheat the soup on low until warm. Add in the milk, white pepper, half and half or cream, and salt, to taste.
Serve warm. Top with minced chives for garnish.