The lovely Ms. P. posted some celery and potato soup yesterday and it looked so delicious I made my own. First time! So good!
Celery and potato soup
2 slices bacon
*** or ***
2 T butter or olive oil
1 c. onions, diced
1 heart of celery, chopped
1 bell pepper, diced
4 c. broth
4 c. water
2 large potatoes, cubed
Herbs you enjoy in soup [I used thyme, parsley, and sage from my garden, a big handful of cilantro from the farmer’s market]
In large pan, brown bacon or butter/oil.
Add onions, then celery, then bell pepper. Sauté to brown a little then turn down and cook about 20 minutes til tender. if it starts getting dry, add a little liquid. Puree in blender.
While you’re waiting on that, get out your big stock pot and bring broth, water and potatoes to a boil. Add herbs and salt and pepper to taste. I threw in a handful of coriander seeds, too. Turn down to a simmer and cover.
Add the puree in, too, once that’s ready. Once the potatoes are all tendaroni, use your masher or hand mixer to break them down.
We had ours with sourdough toast.
Chicken and dumplings
1 lb. chicken breasts
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. sliced carrots
1/2 lb. mushrooms
6 c. chicken stock
Thyme, rosemary, basil, other herbs of choice, chopped
Salt and pepper
Dumplings: 1/2 c. milk and 1-1 1/2 c. pancake mix
Sauté chicken til cooked. Cube.
Sauté onions in dutch oven. When translucent, add celery and carrots. Cook 5 minutes. Add stock, mushrooms, herbs, chicken. Salt and pepper to taste.
Mix milk & pancake mix, should be doughy. Form balls and put on top of stew once boiling. Lower to simmer, cover, and cook til toothpick stuck in dumplings comes out clean, 15-20 minutes. Eat.
Chard with garlic and raisins
Rinse and strip two bunches chard off stalks. Spin off excess water and chop up. Sauté 6 cloves diced garlic in 2 T olive oil in large pot about 30 seconds. Add half the chard, toss, when it gets a bit wilty, add in other half and toss. Throw in a handful of raisins and toss some more. Cover and lower heat, steam 5 minutes til chard is soft.
There was a storm coming in and I woke up all stuffy yesterday, so soup was in order. I made enough so I can have it for lunch all week.
It’s even better reheated with crumbles of cheddar on top.
Stormy Chicken* Soup
Sauté chopped shallot in olive oil. Add chopped celery [2-3] and carrots , and 1 cup cubed chicken meat [I have been using the canned white from TJs lately, it’s not quite as good but much quicker].
Add 4 c. chicken broth and 4 c. water.
Season with oregano, salt, red pepper flakes, black pepper, and chopped celery leaves to taste.
Once boiling, add 1/2 cup fideo [available in your Mexican food section, or just break up some vermicelli], then simmer 20 minutes.
Serve with fresh tortilla strips, baguette, or crackers.
* Vegetarian version: DON’T add chicken, and use vegetable broth.