Cream of Celery soup
This is based of Mollie Katzens classic “Moosewood cookbook”. I have left out a few ingredients from the original recipe. We loved the taste.
Ingredients:
- Potatoes, cubed 2 cups
- Celery, diced celery 4 cups
- Butter 2 tbsp
- Celery, minced 1 cup
- Onion, minced 1 cup
- Milk(whole fat preferred) 1 cup
- Pepper ground 1tsp or to taste
- Water 4 cups
- Salt 1 tsp or to taste
Procedure:
- Bring the water to a boil. Add the salt, cubed potatoes and dicecd celery. Reduce the heat to medium low and cook for 15 minutes. Puree (careful) the mixture and set aside.
- Melt the butter in a pan.
- Saute the onion till transcluscent-around 5 minutes.
- Saute the minced celery till it is cooked-around 5 minutes.
- Add the puree the the sauteeed mixture and simmer for 5 minutes.
- Garrnish with herb or croutons of your choice.
Tomato Basil Soup
This is based off the vahchef recipe on youtube.
Ingredients:
- Butter 1 tbsp
- Cumin seeds 1 tsp
- Garlic, grated 2 tsp
- Onion 3/4 cup or 6 oz
- Tomatoes, chopped 2.5 cups
- Celery, chopped 3 sticks
- Bell pepper, sliced 1/2 cup
- Salt, 1/2 tsp or to taste
- Basil 1 tsp
- Pepper 1 tsp
- Water 3 cups
- For thickening:
- All purpose flour 1 tbsp
- Butter 1.5 tbsp
Procedure:
- Heat 1 tbsp butter in a pan.
Add cumin seeds and let it brown. Reduce heat to medium. - Add onion, saute till transclusent.
- Add all the vegetables serially and let them cook individually for 5 minutes before adding the next one. Add the pepper and basil.
- Add the water, bring to a boil and reduce the heat to simmer for 10 minutes. Cool the mixture for 5 minutes.
- Blend the mixture (be careful since the mixture has a lot of heat).
- Pass it through a strainer.
- On a separate pan heat 1.5 tbsps of butter. When it starts frothing add the maida and blend it well.
- Add the strained soup to the above thickening agent and let it simmer for 5 minutes.
- Garnish with croutons and serve it piping hot.
