Surprising Celery

I’ve been part of a fruit and vege co-op for the last year or so. When it’s good, it’s fantastic – and that is most of the time. When it’s not, it’s a tad stressful. By that, I mean that I hate to waste food. The stress comes with what to do with a giant cabbage, celery, or bunch of silverbeet.

I know it’s an opportunity to be creative, but there’s only three of us and unless it’s hidden in potful of bolognaise sauce, the little guy ain’t going to eat it.

The vege challenge this week – at home and at school with the children – is what to do with celery. Lots and lots of celery. I’m surprised and stoked to report that my first go at celery soup was not only successful but delicious. I now find myself hoping it is in tomorrow’s vege bag. Who would have thought?!

What you’ll need
400g celery – weighed when cleaned and any yuk bits removed
1 medium red onion
2 cloves garlic
Olive Oil
1 tablespoon butter
1 litre chicken or vegetable stock
250g potato – weighed after peeling
Salt
Freshly ground black pepper

What to do
Slice the celery quite thinly. Finely dice the onion and chop the garlic finely.20170522_174458 (1)Heat a good splash of oil in a saucepan and add the butter. When butter has melted, pour in chopped vegetables and give them a good mix for a minute or two.

Cover the saucepan with a lid and heat over low heat for seven-eight minutes. You may need to give it a quick mix half way through once or twice so the mixture doesn’t brown.20170522_175359While the vegetables are cooking, chop the potato into a small dice.
Add the potato to the vegetables and mix well.
Pour in the stock, mix and bring to a boil. Reduce the heat to a simmer and simmer for 10-15 minutes until potato is soft. Season with salt and pepper.20170522_181514Remove the soup from the heat and blend with a stick blender. Season again if required.20170522_182612Reheat if necessary and serve with a dollop of sour cream or a little grated Parmesan.

Celery Soup

  • Servings: 4
  • Difficulty: easy
  • Print


Ingredients
400g celery – weighed when cleaned and any yuk bits removed
1 medium red onion
2 cloves garlic
Olive Oil
1 tablespoon butter
1 litre chicken or vegetable stock
250g potato – weighed after peeling
Salt
Freshly ground black pepper

Method

  1. Slice the celery quite thinly. Finely dice the onion and chop the garlic finely.
  2. Heat a good splash of oil in a saucepan and add the butter. When butter has melted, pour in chopped vegetables and give them a good mix for a minute or two.
  3. Cover the saucepan with a lid and heat over low heat for seven-eight minutes. You may need to give it a quick mix half way through once or twice so the mixture doesn’t brown
  4. While the vegetables are cooking, chop the potato into a small dice.
  5. Add the potato to the vegetables and mix well.
  6. Pour in the stock, mix and bring to a boil. Reduce the heat to a simmer and simmer for 10-15 minutes until potato is soft.
  7. Season with salt and pepper.
  8. Remove the soup from the heat and blend with a stick blender. Season again if required.
  9. Reheat if necessary and serve with a dollop of sour cream or a little grated Parmesan.

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