I have an issue with celery. You can’t just buy one or two stalks which is what the typical recipe needs. Well you could hit up the salad bar at your grocery store and pay 4 times the cost, but I am frugal and not down for wasting money better suited for my Marshall’s shopping habit. Instead, you have to buy a freakin’ “bunch” of celery which in my household ends up rotting in our fridge until I toss it out. So when my Thanksgiving menu required the purchase of celery, as usual I was left with a heaping mess of the green stuff. I thought about making chicken stock, but logistically spending $30 to use a dollar’s worth of celery seemed stupid.
I did a few internet searches and found a few recipes for cream of celery soup which sounded as exciting as playing a game of “I Never” with a group of nuns. However, it did get me thinking. After looking through my library of cookbooks and reference materials, I ran across a baby food recipe from the 1960s for apple sauce that used celery ….why I don’t know but it got me to think that you could create a savory soup using apples and celery.
After fiddling with the recipe, I found that if you added yellow curry powder, it gave a heat and depth of flavor that it was lacking. The curry also gave the soup a beautiful ochre hue that I found quite pleasing. The soup turned out so well that I served it to my friend who came over for Sunday brunch and if you know me, brunch is sacred. The Partner liked the soup so much he actually ate a bowl the next day and this man HATES leftovers! That is a testament to this yummy recipe…..
Curried Apple and Celery Soup
1 small Head of fresh celery (4 cups)
2 large Cooking apples (3 cups) – Ambrosia or Braeburn
1 tablespoon unsalted butter
60 oz Vegetable Stock
2 medium onions, peeled and diced
1 teaspoon dark brown sugar
2 teaspoons yellow curry
1/8 teaspoon cayenne pepper (optional)
Chopped parsley and browned flaked almonds to garnish
– Melt butter in a large stockpot and add onions over medium-low heat. Sweat onions until they are translucent. Do not brown onions as that will affect the flavor of the soup.
– Wash, trim and dice the celery, add to the onion and continue on a low heat for approximately 10 minutes or until celery is slightly soft.
– Remove and bruises from the apples and grate them into your pan, discarding the core. Cook for 5 minutes before adding the stock, seasonings and sugar.
– Bring to the boil, then simmer, lid on, for 30 minutes.
– Remove pot from heat with lid off for 10 minutes to slightly cool soup mixture. Ladle soup mixture into a blender in batches or use an immersion blender to get the soup to a smooth consistency.
– Check seasoning and consistency. If consistency is too thick add a little water, vegetable stock or milk.
– To serve, add a dollop of yogurt, sprinkle with parsley and almond flakes.
I hope this recipe sets you free from the tyranny of the celery bunch! So go forth and never be stuck with a crisper drawer full of celery. Never be forced to eat celery and peanut butter again! Or you could just make bloody marys and use the celery in them too, but to each their own. Hmm…I wonder if I have any tomato juice?
If any fibers from the celery remain, pass soup through a large mesh sieve.