I love celery!! The taste, malady the crunch, the smell, yum! I know nutritionally its lacking, but the flavor is undeniable. It adds so much to most dishes that most people probably take it for granted. We use it as an appetizer with cream cheese or peanut butter, as a garnish for color, or to stop the heat from a chicken wing, even adding that crispness to stuffing. Just to name a few. But a celery soup, is a great way to celebrate a sometimes through away vegetable. It’s bursting with flavor and richness that any creamed soup could want. Celery has an important roll in most soups so why not let it shine on its own? I recently had some left over and decided to make my own soup, and I was glad I did. I read up on some recipes and I didn’t have everything they were asking for, so I decided to go with my gut and make my own version. Enjoy!
Potato leek soup is such a staple in restaurants and kitchens that it seems impossible to improve on it. Most of the time it’s potatoes, shop leeks, stock, cream and buttermilk or just cream. I dont use cream or buttermilk, but add a carrot, celery and garlic. I not sure this is an improvement, but its just way I do it. Like a lot of recipes, it comes from a mistake. I was making a bunch of soups(winter does that to me) and they called for a carrot and celery. So of course I addded them to my potato leek soup. Oops! Not normal. But it was for a dinner party and everyone liked it, so I kept on making it that way, and still do! Of course now I add garlic. Always tweaking the recipe. I can’t help it!
Is Pumpkin and Potato soup your new staple for this fall and winter? We think so, and here’s why. Jason and I received an invite to our friends annual pumpkin party this last weekend and were told to make something with pumpkin. It was requested that I make Paula Deens pumpkin gooey cake. No problem. I love it and it’s become a staple in our Thanksgiving meals. It even replaces the pumpkin pie! But we also wanted to bring a savory dish as well. Our first thought was pumpkin and potato mash. A side dish Jason grew up with. But as we cooked every thing and started to put it together we noticed that it was looking and tasting like a great soup. So we added some vegetable stock to thin it out a bit and next thing you know we had an amazing soup! Jason also added a bit of our Home Wrecker hot sauce for a little surprise. At the party people were practically licking their bowls, or was that just us?! We recreated the recipe here. It’s easy and very un-fussy. The hardest part is cutting up the pumpkin. But it’s worth it as you get to roast the seeds! With fall and winter settling in remember your new best friend, pumpkin and potato soup. It’s the perfect starter or side dish with a grilled turkey and cheese sandwich.
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