A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Monday, August 22, 2011

Cream of Celery Soup

Before celery goes out of season, I grab some for this soup recipe.  It's a light, fresh summer soup.  If I have any left over, I freeze it for gravy.  Add a little poultry seasoning and mushrooms and you have a delicious chicken gravy.
Celery never tasted better than in this tart and creamy soup.

Cream of Celery Soup
3 cups chopped celery
2.5 cups cubed red potatoes
1/2 cup chopped onion
4 cups prepared chicken boullion (or chix broth)
1 cup sour cream
1 Tblsp. lemon juice
2 tsp. sugar
1 rounded tsp fresh tarragon leaves (1/2 tsp dried tarragon leaves)
1/4 tsp white pepper
In pot on stove, bring boullion to boil.  Reduce to simmer and add celery, potatoes and onion.  Cook until veggies are soft, cool.  Put all in blender and puree.  If it is too thick, add a bit more boullion/broth.  Return all to pan and add remaining ingredients.  Heat through, stirring.  Do not boil.

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