Celery Onion Soup

Celery Onion Soup

I’m one of those nutty people who adores celery. I like it so much that I’d prefer if you didn’t muck it up with peanut butter or cheese or ranch dressing or any of the other toppings that most people turn to to make celery palatable. I love it just as it is, in its crunchy, fibrous, earthy perfection. I realize that I am in the minority. This last weekend I had a 20 minute conversation at a good friend’s birthday party about how much this particular group of people disliked celery. They all agreed that they had trouble getting it down without covering it in gobs of something else. I recently found an article written exclusively about the author’s seething hatred for this delicious and endlessly nutritious vegetable. Looking for a good laugh? Check it out here. My husband belongs to the ‘not so crazy about celery’ club. He’ll eat it but he definitely won’t be doing a happy dance about it. Just why are so many adverse to this nutritionally dense stick of deliciousness? It’s beyond me, really.

As most of us can agree, winter is the season for soup. Soup is warming, soup is comforting, soup is a wonderful way to pack a bunch of nutrition into one pot. My favorite thing about making soup? Clean up is virtually nonexistent. How cool is it to have only 1 pot and 2 bowls to clean after bopping around in the kitchen for an hour or more? So very cool.

So, on a recent particularly chilly day, I decided to marry my love of soup and my love of celery. When I told my sweetheart of a hubby that I’d be making celery soup for dinner, he so tried to put on a happy face… but his underlying disappointment didn’t get past me. I let him wallow in his trepidation a bit while I went to work on changing his mind.

Celery Onion Soup

Ingredients

  • 7 stalks of celery, chopped
  • 1 large leek, finely chopped
  • 1 yellow onion, finely chopped
  • 1/2 large shallot, minced
  • 3 cloves garlic, minced
  • 1/4 cup ghee (Use butter or coconut oil if you’d prefer)
  • 4 cups bone broth (I recommend using homemade broth for increased depth of flavor and nutrition boost, use regular chicken broth if you prefer. Use veggie broth or water to make this vegetarian)
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/4 cup sour cream

Process

  1. In a large pot, melt ghee on medium to high heat.
  2. Add all the different onions, garlic, salt, pepper and garlic powder and sauté for 10 minutes or so, stirring every couple of minutes.
  3. Add celery and cook for another 4-5 minutes or until tender
  4. Add broth and bring to a boil.
  5. Once boiling, reduce heat to low and simmer for 40-45 minutes.
  6. Using an immersion blender, (if you don’t own one, use a standing blender, blending in batches) purée soup until smooth and creamy.
  7. Add sour cream and whisk together until just combined.
  8. Season with more salt and pepper to taste

celery soup

This soup was a home run. I topped it with some *gluten-free croutons and Hubby eagerly gobbled it up. He was very impressed and graciously made sure I knew it. ‘Babe, this is ridiculously good. I was a little worried when you told me we were having celery soup. I shouldn’t have been. This blew my mind.’ If I can blow his mind with a soup made with 7 whole stalks of celery, I’m pretty sure I can do anything…

*Gluten free croutons were made by chopping up half of this gluten-free baguette into little crouton shaped bites. Cook in a pan with ghee and salt for about 8 minutes or until they start to nicely crisp.*

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Ghee (clarified butter) Recipe

Ghee (clarified butter) Recipe

Ghee or clarified butter is a delicious, relatively healthy alternative to butter and is incredibly easy to make. The butter is cooked until the milk protein separates and is removed. This allows for people with lactose sensitivities to enjoy ghee. Because the milk protein has been removed, ghee has a very long shelf life without having to be refrigerated. You can treat ghee like any other cooking oil! Here are a few more positives of incorporating ghee into your diet,

• It helps to lubricate your connective tissue and promote flexibility.

• Ghee is rich in healthy fat-soluble vitamins such as A, D, E, and K.

• Ghee converts fiber into butyric acid, which is beneficial to intestinal bacteria.

• Stimulates the liver to make new bile, so 94% of old toxic bile is not re-absorbed.

• Ghee scrubs the intestines of toxins

Amazing right? My favorite part though? The flavor it adds to my dishes. Ghee tastes like browned butter with a hint of some kind of nut… pine nuts maybe. It’s hard to put my finger on it, all I know for sure is, it’s so so good. I much prefer it to butter!

To make this deliciousness you’ll need a pot, a spatula, a small strainer, 1 pound of butter and a cheese cloth.

GHEE:

1. Heat a wide bottom pot on medium-low heat. As soon as pot is hot, add the butter.

2. Stir butter with a spatula.IMG_3473.JPG

3. After a few minutes butter should be completely melted and will begin to bubble. Once this happens you will slowly lower the heat. You want a steady bubbling to occur but not on too high a heat or else you will burn your ghee.

4. You will watch the ghee during the cooking process which will total approximately 20-25 minutes. Once the milk protein has completely separated after 25 minutes of bubbling and there is a thick white layer on the top, you will begin skimming it off and discarding it.

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5. At this point the milk solids should have fallen to the bottom and begun to brown. You will take the ghee off of the heat and pour into a sealable jar through a cheesecloth to catch the milk solids.IMG_3479.JPG

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6. Discard milk solids and seal your mason jar to keep ghee fresh.

7. Once ghee is cooled it will become solid again.IMG_3481.JPG

Use as you would butter or cooking oil! I make my eggs with it, spread it on toast or on a sweet treat like my homemade butternut squash bread, which I’ll be posting a recipe for soon.
🙂