This year after the garden got planted, the sparrows decided to eat the young shoots of the beets and swiss chard plants. With those plants gone, we had space to fill. I have never planted celery before but after talking to a person working at a gardening centre, I thought I would give it a try. About 10 plants were put in the garden. They all survived. Ten large bunches of celery is a lot to eat. Some has been given to friends and we are busy eating celery. I got the idea to make celery potato soup from a neighbour who was going to use the celery I gave to her, to make this kind of soup. I made this soup as the appetizer for a supper meal. With zucchini being plentiful in the garden, I added a small chopped zucchini to the soup. One needs to be creative in using zucchini.
The soup was enjoyed by all and the DH even went back for a second bowl.
2 tbsp oil
1 large onion, chopped
1 pound celery, chopped
12 ounces of potatoes, chopped
1 small zucchini, chopped - optional
6 cups of broth such as chicken or vegetable
1/2 tsp dry thyme
salt and pepper to taste
In a large soup pot heat the oil on medium high heat. Add the onion and celery and reduce heat to medium heat. Saute for five to seven minutes. Stir occasionally. Add the potatoes and zucchini if using. Continue to saute for another five minutes. Add broth, thyme and salt and pepper. Heat to a boil, then reduce to a simmer and cook for about 40 minutes. Turn the heat off and using a hand blender puree the soup. Adjust seasonings if required. Serves 6.