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.

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