Well perhaps inappropriate in what should be the cool weather of December, coddled and comforted by thick meaty stews, chowders and creams...the celery soup I made yesterday and ate today was green, light, and sprightly. The recipe was a surprising riff on celery soup, and I've made more than a few. I found this illuminating. And served with one of the best canned dolmades I have ever had.The dolmades were Aegean Brand, I think we bought them oddly enough in the Blue ridge mountains at an apple orchard. They are much better than the canned variety sold at the Farmer's market, and the fresh versions at fancypants intown Krogers (yes a bit of bitterness sensed there) and Whole foods.
The soup was very easy to make:2-3 small Potatoes, chopped
1 bunch Celery, chopped
1 Onion, chopped
1 tablespoon olive oil
1 tablespoon Curry Powder
1 tablespoon fresh Ginger, chopped
1 teaspoon Cayenne Pepper
1/2 Chilipepper
1 1/2 quarts Broth (chicken, veggie or bouillon)
Salt -- Pepper
3/4 of a fresh Lemon
2 tablespoons Butter
Saute the onion and potatoes in the butter, add the seasonings. Stir well till soft. Add celery and everything else up to salt--pepper. Simmer, covered for 30 minutes. Carefully puree warm soup. Finish by squeezing the 3/4s of lemon over soup and mix in the butter. Serve.
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