Have you noticed a lot fewer posts from me than from my mom lately?
I’m back. The craziness in my life has subsided. (Almost.)
Over a month ago Justin came home from school and told me that it was time for the long distance sprint to begin. You know how at the end of any semester, you feel like you have to pick up the pace and sprint to the finish line, with finals and papers and last minute projects to turn in…
Well, the thing about law school is that all of your classmates start “sprinting” way way way early. Some never really stop sprinting. (And by this, I mean studying until midnight and being back at the library at 7am. I mean studying through your meals because who has time to eat? I mean having to say no to every single social activity that isn’t a group study session.) When this goes on for a month or more, I call it a marathon.
Thus, a contradictory reality: law school is a marathon sprint.
And while I’m not in law school myself, I’ve been feeling the effects. Plus my own school work has been surprisingly difficult this semester. (Can I insert here that Acoustics has got to be the most mind boggling, difficult-to-master class I’ve taken? When on the first day of class my teacher said “If you did well in physics, you’ll do well in here,” my heart sank.)
Long story short: the dishes are dirty and the floor needs vacuumed, but with only 2 finals to go, I can finally sit down for a minute, breathe, and write a blog entry without feeling guilty about it. (Have the pictures intrigued you yet?)
The good news is, we’ve still been eating, even if I haven’t been diligent about my posts. (I know you were worried about that.) Last night I made this soup, LOVED it, Justin loved it, we both finished it off for lunch today, and it’s placement has been requested on my “Recipes Worth Repeating” list.
It’s healthy, has a lovely mellow green color, and is an excellent way to use up the celery threatening to rot in your crisper before you can figure out what to do with it. Plus, as I mentioned before, I am no fan of celery’s texture. This soup delivers a beautiful celery flavor, sans stringy fibers that I hate. Perfect!
Celery & Leek Soup
Yield: 4 Servings
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 10 stalks (or about 6 cups) of celery, sliced into ½ inch pieces
- 1 leek, sliced crosswise into ½ inch pieces
- 3 very small white potatoes (or equivalent), peeled and cut into ½ inch cubes (*The more potato you add, the thicker and creamier the soup will be; less potato will result in a more brothy soup. So adjust to taste!)
- 5 cups chicken broth
- 1 teaspoon dried thyme leaves
- Celery salt (or table salt) to taste
- Pepper, to taste
- Celery leaves for garnish
- Olive oil (optional)
Heat the butter in a large saucepan, over medium heat. Add garlic, letting it sizzle until golden. Stir in the celery, leek, and potatoes, and season lightly with salt. Cook, stirring occasionally, until the vegetables have begun to soften, about 10 minutes.
Add chicken broth and thyme the to the saucepan and bring to a boil. Reduce heat and simmer for about 20 minutes, until vegetables are very tender.
Puree soup in batches using a blender or food processor. If desired, you can pass the puree through a strainer, pressing solids with the back of a spoon. (I didn’t find this necessary.)
Return to pot and adjust spices as needed. Ladle into bowls and garnish with celery leaves, cracked pepper, or even a drizzle of olive oil.
Adapted from Bowl Licking.