Ladies And Gentlemen, I Give You....Cream Of Celery!

The other day I was cleaning out my fridge, and was left with just a few things, one of those being a couple of stalks of celery.

Not being one to waste food, I wondered what in the hell I'm going to do with all of that celery. Oh sure, I'd use some of it for mirepoix when I make rice, or maybe some other one-pot dish, but...wait...hold on here! Would I be jumping head-first into the dinosaur age if I did it?

Yes, Ladies and Gentlemen, straight from the archives of the 1950's culinary classics, I give you Cream Of Celery Soup!! I did however incorporate some nice roasted garlic cloves to give it a little bit of a punch along with some bell pepper. Next time we'll try it with roasted ginger. I do have to tell you, it turned out really nice, and with a garnish of some fresh cut chives, and even a little creme fraiche, it's still a simple classic, but elegant all the same.

I know. I really know-------Cream of celery soup???? Yes, it sounds boring, but like any other soup, just make it with a little love and a lot of passion, and you'll like the results!

Vegetable Oil 2 Tbs

Garlic Cloves 8 to 10

Yellow Onions, diced 1/2 cup

Celery, diced 1/2 stalk (five to six ribs)

Green Bell Pepper, (or small Pablano) diced 1

Thyme 1/2 tsp

Butter 2 Tbs

Flour 2 Tbs

Chicken or Vegetable stock 2 cups

Whole Milk 2 cups

Old Bay Seasoning 1/8 tsp

Worcestershire 2 tsp

Salt and Pepper to taste

Heat vegetable oil in a large pot or sauce pan over medium heat. Add garlic cloves, and gently cook until they are browned all over. Increase heat to medium-high, and add onions, celery, and pepper and cook until softened, about three to four minutes. Add the butter and thyme, and stir well. When butter is melted, reduce heat to low, and stir in the flour, making sure to work out any lumps.

Cook for about seven minutes or so stirring often, then increase heat to medium high and add the stock. Bring to a simmer, and let cook over low heat for about 10 minutes. Add milk, Old Bay and Worcestershire, and let simmer for about five more minutes.

Remove soup from heat, and puree in a blender until smooth. If you have a hand held immersion blender, this would be the time to use it (one of my all-time favorite kitchen gadgets).

Season to taste with salt and pepper.