… this weekend was supposed to be the weekend that I finally got off my fat lazy arse and back into the swimming pool… but it gets so cold around 4pm and the thought of lowering myself into the local pool… which is essentially ‘old person soup’… and then doing 45 Min’s just sends shudders up my flabby spine.
… speaking of soup… I was being nagged by The Viking about making more things with celery… celery he rightly tells me, has all kinds of health benefits… the leaves contain high levels of Vitamin A whilst the stalks contain B1, B2, B6 and C with rich supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and essential amino acids… we’re talking cancer fighting stuff in here people!… also very good as an anti-inflammatory for things like arthritic joints and back pain… all very good…
… but it is quite a dull vegetable and as most of you will know the flavour can be on the silent side…
… then, may I refer you to our dear friend Heston who, in last weeks Weekend Times magazine, told us all to make more soup with our vegetables… it is essentially a bowl of goodness from the ground to the body…
… so for both The Viking and Mr Blumenthal I give you my celery and garlic soup…
… to ensure all those celery flavours are packed in I’ve included some leek and some garlic, both these vegetables seem to boost the flavour of the celery rather than smother it… which is what we want isn’t it?
… there’s no cream in this soup, this is all just natural loveliness…
1 large bunch of celery with the leaves if possible – finely chopped)
1 onion – finely chopped
1 medium leek – finely chopped
5 whole cloves of garlic
olive oil and a knob of butter
2 pints good veg stock
a handful of thyme
– so you need to get one of those big bunches of celery and don’t bother pulling each stalk off, just finely slice into the whole bunch from one end to the other, including the leaves.
– saute the onions celery and leek in the olive oil and butter until tender, throw the thyme in partway through
– throw in the whole peeled garlic cloves then place the lid on the pan and sweat the veg on a really low heat for a further 5-8 Min’s so that you sweat all that intense flavour out
– pour on the stock and simmer gently for 20 Min’s
– liquidize and serve
FYI… I did get to the swimming pool but when I got home The Viking had made scones…
they’re made with my traditional Delia recipe but instead of cutting them into rounds he simply slashed them into quarters… back to the pool for me…
…oh and don’t forget you have just over 24 hours to enter the random recipes challenge!
eat and of course, enjoy!