Hmm….carrots and celery sticks from Wing Stop, Coconut Milk, Kale:Rice:edamame mix from costco, tomatoes from farmers market run.
Eat the carrot sticks while cooking the celery in coconut milk and chicken broth. Add the tomatoes cook, then blend. Put in fridge while trying to figure out what to do next.
AHA…..find frozen Kale:Rice:edamame mix in freezer, put celery mix in pan, add the kale mix and boyo…. SOUP. But How did it get spicy????? I didn’t add any spices, why is it hot? Doesn’t show any spices on the costco mix but there must be some. I can eat it, but I put a little sour cream on to lower the heat.
So I have a hard time with Asparagus, so I bought a Lemon Garlic seasoning sauce, the only problem, it called for 1 POUND of Asparagus, which is fine except I am the only one who eats it , soo what to do with all the left overs??? Plus I had some extra celery so…..Let’s make soup 🙂
So yet again I started with Daring Gourmet recipe and tweaked it .. my Celery soup..
- ¼ cup butter (Yep)
- 1 small yellow onion, finely chopped (about 1 cup) (Hell to the NO, I don’t like onion 🙂
- 2 cups very finely chopped good quality, flavorful celery (about 5 large stalks, organic recommended for optimal flavor).
- 1 large clove garlic, minced (since the Asparagus had the lemon garlic sauce thing, I skipped this)
- ⅓ cup all-purpose unbleached flour (wellll….how about whole wheat flour, that is all I have)
- 1½ cups good quality chicken broth (I used 2 cups since that was the last of it, used Veggie Broth instead)
- 1½ cups whole milk (or use ¾ cup milk and ¾ cup cream for even tastier results) (I used 1 cup of low fat milk, all I had)
- 1 teaspoon salt (shit, forgot this!)
- ½ teaspoon sugar ( unprocessed brown sugar crystals)
- ⅛ teaspoon freshly ground pepper(darn it, didn’t use this either)
- 1lb Lemon Garlic sauced cooked asparagus
- Melt the butter in a Dutch oven (what is a Dutch Over, used deep pan) over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.
- I added the asaparagus, then when it was done I blended it smooth in the blender!
- If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.
Ha, it is really good, enough to eat and freeze I am happy with my results 🙂
Don’t have to throw out any veggies, ’cause you know how I hate doing that!