One of my very, VERY, VERY favorite beauty pauses that inspire is Nana at La Table de Nana.
I've never met Nana, but feel this kindred spirit with her - her love of beauty, good food, grandchildren and being surrounded by lovely things in life. Maybe too, it's because of the name Nana that we both share with the littles in our life.
Today's blog roll popped up Nana's Soupe - de - jur and of course, I needed to take a quick peek and it was YES at first glance. I'd just been saying to myself how I was in the mood to be inspired by some new soup recipes and oooh....la la....Nana came through with her potato celery soup.
You can only imagine since it is soup season here at the farm (just made my special chicken noodle soup last night) that this one will grace our table quite soon.
Thanks Nana~love Nana.
Like Nana said ~ Recipe copied directly from The Little Teochew's blog
(Serves 1 hungry, growing child)
- 2 sticks celery, cut into small chunks
- 1 small yellow onion, diced
- 1 floury potato, cut into small chunks
- 1 cup water
- 1/2 to 1 cup stock
- Knob of butter
- Croutons (optional)
- About 1 tbsp grated parmesan cheese (optional)
- Parsley (optional)
1. In a saucepan, heat up a knob of butter. Fry onions until they begin to sweat. Add in celery and potato and cook for 2-3 minutes.
2a. Pour in water and allow to simmer over a low-medium flame until the vegetables have cooked through and softened. The water would have been reduced considerably. Use a hand held-blender to mash everything into a smooth puree.
2b. If you do not have a hand-held blender, use a food processor (turn off the fire when you do this, obviously). Be careful, as the lids of some food processors can get blown off by the hot steam! After you get a smooth puree, return it to the saucepan, on a low flame.
3. Add stock according to how thick or thinned out you want your soup to be. I added slightly less than 1 cup.
4. Add 1 tbsp grated parmesan cheese. This imparts a nice salty flavour. :) I did not need to add salt at all.
5. Top with croutons, or plain toasted bread. Sprinkle parsley before serving.