Tag Archives: celery

Creamy Cayenne Celery Soup

creamy cayenne celery soupWhen I start going through our weekly box, I am always thinking of what I can make with each item, using it as the main ingredient of the dish. Celery is a bit of a challenge in that regard. I use it often as an ingredient, but never the main ingredient of the dish. This is the first time we got celery this year, so I expect we will get it again. I didn’t want this bunch hanging around too long. I found this recipe for Cream of Celery Soup on CopyKat Recipes. The recipe is supposed to serve 4, but I have to admit that my husband and I ate the whole batch ourselves! I served it with grilled cheese sandwiches.

Creamy Cayenne Celery Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 2-3 cloves of garlic, chopped
  • 4 tablespoons butter, divided
  • 2 tablespoons flour
  • 1 quart chicken broth
  • ¼ cup fat free half and half
  • ¼ cup sherry
  • A dash (or 2 or 3) cayenne pepper
Instructions
  1. Saute celery, onion, and garlic in 2 tablespoons of butter over medium heat. Vegetables should be soft and onions translucent. Puree with food processor or immersion blender until smooth. I used a little of the chicken broth to do this.
  2. Place remaining butter in Dutch oven and melt over medium heat. Add flour and whisk to combine. Cook for 2 minutes, stirring constantly. Add vegetables, then slowly whisk in remaining chicken broth.
  3. Turn up heat to medium high. When the soup begins to boil, lower heat to medium low and add half and half and sherry. When well stirred in, add cayenne pepper, one dash at a time, until desired flavor (heat) is reached.

Do you have any good recipes using celery as the main ingredient? If so, send them along!

Happy eating!

Ruth

Italian Turkey and Eggplant Pie

Italian turkey and eggplant pieWe got eggplant in our box again this week. I am glad that the eggplants we are getting this year are smaller than last year. (We are not big eggplant fans.) I found this recipe for an eggplant “pot pie” at allrecipes.com and thought it looked good. It was! My husband ate it leftover today for lunch, so he must have liked it. I adjusted the ingredients a little, substituting and adding to our taste.

Italian Turkey and Eggplant Pie
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2½ cups cubed eggplant
  • ¼ cup butter
  • ½ pound lean ground turkey
  • ½ cup onion, chopped
  • 1 rib celery, chopped
  • 1 clove garlic, minced
  • 8 ounces tomato sauce
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons minced fresh basil
  • 2 teaspoons dried oregano
  • ⅛ teaspoon pepper
  • 1 unbaked deep dish pastry shell
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium skillet, saute eggplant in butter until tender, about 5 minutes.
  3. While the eggplant is cooking, cook ground turkey, onion, celery, and garlic in a large skillet until turkey is no longer pink. Add cooked eggplant, tomato sauce, parsley, basil, oregano, and pepper. Bring to a boil and then remove from heat.
  4. Prick pastry shell with a fork. Add turkey mixture. Bake for 20-25 minutes.
  5. Sprinkle mozzarella and parmesan over top of pie. Return to oven and bake 5-10 minutes longer, until cheese is melted. Let stand 10 minutes before cutting.

Please send me your suggestions for more things to do with eggplant.

Happy eating!

Ruth