First, the more important reunion: SPH and I, on Friday night, after a weeklong work trip to Dallas. I can honestly say my stomach fluttered when he returned, a nice feeling to have after almost 10 years of wedded bliss. But it is hard to say if I, or the two Sweet Peas, were more excited to see him home. While the week went amazingly smooth, after a week long absence, which ended on Friday with a snow day, seeing SPH back home was wonderful.
Second, a less important, but still notable reunion: me and Cream of __________ Soup. Cream of Mushroom. Cream of Celery. Cream of Chicken. What most of these “Cream of” soups have in common is that they could be called “Cream of Hydrolyzed Funk.” While there are a lot of fast, kid-friendly and easy recipes that use Cream of ___________ Soup, I had abandoned them all because of their long list of UFIs in the ingredient list.
After a long search which turned up empty, I have come up with my own version of homemade Cream of Celery Soup. I used this soup in Green Bean Casserole, and it was delicious. Now I am going back to all my old recipes to find where I can use my new version to make old recipes.
Why Cream of Celery? Well, a couple reasons: first, I wanted to make a vegetarian version, so chicken was out. Second, I wanted to make a version my kids would eat, so mushroom was out (their mushroom radar has reached peak performance, with not so much as a mushroom iota going undetected). Third, I had celery in my crisper.
So my Ten-rrific Recipe #7 is: Cream of Celery Soup. Certainly not the most alluring recipe I have ever typed on this blog, but one that I figure will become a go-to for some of you natural eaters who have been missing some of your old recipes.
Cream of Celery Soup
2 tablespoons extra virgin olive oil
½ onion, diced
2 cloves garlic, minced
1 celery rib, diced
3 tablespoons flour
1 1/4 cups skim milk
½ teaspoon salt, plus more to taste
½ teaspoon ground pepper
1 tablespoon Worcestershire sauce
In a large sauce pan, heat the olive oil over medium high heat. Add the onion, celery and garlic, and cook for 5-7 minutes, or until the onions begin to brown a bit.
Stir in flour, mixing well to fully incorporate. Gradually add the milk, stirring well as you add to ensure no clumping of the flour bits. Once the flour is fully incorporated into the milk, continue stirring and add the worcestershire sauce, salt and pepper. Bring to a boil and then simmer for a few minutes.
Voila! Funk-free Cream of Celery Soup
Makes about the same amount as a can of Cream of Celery Soup.