Thursday, September 17, 2009

First taste of Fall

Today was the first day that has actually felt like fall. And, while I once enjoyed the smell of new Crayola and all the feelings that went along with a new school year, I now find the season to be a bit depressing. To lift my spirits, I decided to make cream of celery soup for dinner (a logical choice since i happened to have a lot of celery sitting around and I LOVE SOUP!). I picked up the last few ingredients from the local grocer and then grabbed a six pack of Sam Adams Octoberfest. It's sad that the liquor store seems to be the most crowded spot on the island. Anyway, I made the soup and it was delicious.

Cream of Celery Soup

Servings: 4

3 tablespoons butter

1 medium onion, diced (about 1 1/2 cups)

1 Idaho potato (about 3/4 pound), peeled and cut into 1/2 -inch dice (a scant 2 cups diced)

10 stalks celery, trimmed and cut into 1/2 -inch slices (about 6 cups sliced)

5 cups homemade chicken stock or good-quality purchased chicken broth

1/4 teaspoon sea salt

1/8 teaspoon freshly ground white pepper

2 tablespoons heavy cream (optional)

1. Melt the butter in a soup pot. Add the onions and cook over medium heat until translucent, about 7 or 8 minutes.

2. Add the potato, celery and chicken stock or broth. Bring to a boil, then reduce the heat and simmer until the potatoes and celery are very tender, about 20 minutes.

3. Purée in a food processor or blender (you'll need to do this in two or three batches), then pass the soup through a medium sieve, pressing the solids with the back of a wooden spoon.

4. Pour into a clean pot, add the salt and pepper to taste, then stir in the cream, if desired. The soup may be kept warm on low heat until ready to serve.

Thursday, September 10, 2009

Tea Time

After a tiring morning of thrifting on brick lane, it was nice to sit down and grab some tea and scones at the Orangery in South Ken.