Since ending the Find it Local Friday series in August, I haven’t spent much time writing about my favorite in-season ingredients. Fall is a fantastic time to be a locavore. Pumpkins, squash, and root vegetables pile up while we savor the last of cold-hearty broccoli and greens. Celery appears in many of my dishes this time of year and is the thing you should pick up at the farmers’ market this week. The kitchen partner likes the classic ants on a log approach while I get caught chopping it up for stews, soups, and salads.
Occasionally I’ll bump into a recipe that puts celery center stage rather than just an add-in. This week I made a creamy fall celery soup, adapted from Betty Rosbottom’s Celery Bisque in her cookbook, Sunday Soup.There’s no less than 20 soups I want to make out of the fall and winter chapters. If you’re looking for it on the shelf at SPPL, sorry. It’s in my kitchen.
The onions, potatoes combine with a generous dose of celery for a rich, creamy, chowder-like soup. Topped with a dollop of Westby sour cream and sprinkled with parmesan and I’m ready to curl up on the couch with a warm bowl and re-runs of Glee.
Creamy Celery Soup
Adapted from Sunday Soup by Betty Rosbottom
2 Tbsp. butter
1 C. onion, roughly chopped
4 C. celery chopped into 1/2″ pieces
2 Â½ C. baking potatoes, chopped into 3/4″ pieces
4 C. chicken stock
salt and pepper to taste
1 1/2 Tbsp. chopped fresh parsley
sour cream and parmesan for topping
1. Melt butter over medium-low heat in a large stock pot. Add onion and celery and sautÃ© 3-4 minutes or until tender. Add potatoes and stock, bring to a boil. Reduce to a simmer and cook 20-25 minute or until vegetables are tender.
2. Using an immersion blender, purÃ©e the soup until reaches desired consistency. If you’d like more chunks, pulse 2-3 times; if you’d like a smoother consistency, pulse 1-2 minutes. Season with salt and pepper.
3. Serve warm, topped with parsley, sour cream and parmesan.