Celery is a low-calorie vegetable with a high water content that contains a sizable dose of fibre, along with some vitamins and minerals. It’s a convenient on-the-go snack as well as a vegetable that can be incorporated into cooked dishes, stir-fries and salads.
Simple Celery Soup – Sylvia Fountaine for Feasting at Home website
- 2 tablespoons olive oil, or butter
- 1 onion, diced
- 4 fat garlic cloves, rough chopped
- 6 cups celery, sliced thin (about 1 ¼–1 ½ lbs ) 1 extra-large head, save some leaves for garnish
- 2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb)
- 4 cups veggie or chicken broth
- 1 cup water
- 1 bay leaf (optional, remove before blending)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.
- ¼ cup fresh dill (small stems ok)
- ½ cup fresh parsley (small stems ok)
- Stir in: ½ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream.
Heat the oil in a big pot over medium high heat, and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
While the onions are cooking, rough chop the garlic, celery and potatoes. When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant colour!)
Using a stick blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches.
Blend well, a full minute, until herbs are fully blended, creating a vibrant coloured soup. For extra “green” colour, add a handful of raw spinach if you like, or more fresh parsley. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options.
***Gently heat, careful to not over simmer, or you may lose the lovely vibrant colour.
To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat.
Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on.
Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl.
In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.
Creamy celery gratin – BBC Good Food website
- 2 celery heads, trimmed
- 50g butter
- 1 onion , thinly sliced
- 2 bay leaves
- 100g breadcrumb
- 50g walnut , roughly chopped
- 75ml white wine
- 250ml vegetable or chicken stock
- 100ml double cream
- 25g grated parmesan (or vegetarian alternative)
Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet.
Melt half the butter in a large frying pan, then add the celery, onion and bay leaves.
Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.
Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.
Heat grill to medium.
When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds.
Pour in the cream, then reduce for a final few mins until you have a syrupy sauce.
Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan.
Grill for 2-3 mins, until the sauce bubbles.
Let it sit for 5 mins before serving.