MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream Of Celery Soup
Categories: Soups, Vegetarian
Yield: 4 Servings

4 c Celery; cut in 1" chunks
3 c Potatoes; cut in 1" chunks
4 c Water
1 ts Salt
1 c Celery; minced very finely
1 c Onion; minced
1/4 ts Celery seed; scant
1/4 ts Salt
2 tb Butter; up to 3
1 c Milk
1/4 c Sour cream or heavy cream;
-or more if for a richer
-soup
White pepper to taste

Preparation time 45-60 minutes. Plan to serve it immediately.

Bring 4 c celery, 3 c potatoes, water, and 1 ts salt to boil in a
saucepan. Cook, covered, until soft. Puree in blender. Place in
kettle.

Saute onion with 1/4 ts salt in butter until translucent. Add 1 c
minced celery and celery seed. Saute until tender. Add to first
mixture in kettle.

About 10 minutes before serving, whisk in the milk, cream, and white
pepper.

Heat the soup gently--using a heat-absorber plate under the kettle,
or, a double boiler. Don't cook the soup. Serve as soon as it's hot.

Recipe by Moosewood Cookbook

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream Of Celery Soup
Categories: Soups, Vegetarian
Yield: 4 Servings

Here's one I "invented" as celery soup some time ago. A fellow echo
member (Ian Hoare) informed me that the correct term for the result
as a "potage" rather than a soup. One could use vegetable broth if
following a vegan diet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Celery Potage
Categories: Five, Soups, Vegetables, Poultry, Udd
Yield: 8 Servings

2 qt Chicken Broth
1/2 Stalk (not rib) celery;
- chopped small *
1 lg Onion; chopped
6 cl Garlic; peeled, squished
Salt & Pepper

Put two quarts of chicken broth (1 48 oz can and 1 16
oz can) and add chopped celery, onion and garlic in the
crock pot. Add salt and pepper.

Turn unit on to low and go to work.

When you come home get out the immersion blender (Cajun
motorboat) and puree potage until as smooth as you like.
Soup will be thick and creamy.

Taste for seasoning and add S&P as needed.

You can add a couple diced potatoes to this to stretch
it out a bit, if you like. If you use tatties - add
more salt.

* I first built this dish when I had a half stalk
(bunch) of celery in the ice box that was past using
in salads or anything requiring crunch - but, was too
good to bin.

Dish, recipe and MM by Dave Drum - 12 June 2002

Uncle Dirty Dave's Kitchen

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... Do not make loon soup
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Re: Re: Cream of Celery Soup
By: Dave Drum to Ben Collver on Sat Feb 25 2023 05:30:00

Here's one I "invented" as celery soup some time ago. A fellow echo
member (Ian Hoare) informed me that the correct term for the result
as a "potage" rather than a soup.

Thanks, i was unaware of the term "potage." I guess some of it may be
dialect, such as "oatmeal" vs "porridge."
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On 02-25-23 10:17, Ben Collver <=-
spoke to Dave Drum about Re: Cream of Celery Soup <=-

Here's one I "invented" as celery soup some time ago. A fellow echo
member (Ian Hoare) informed me that the correct term for the result
as a "potage" rather than a soup.

Thanks, i was unaware of the term "potage." I guess some of it may be dialect, such as "oatmeal" vs "porridge."

My wikidictionary says potage = a thick creamy soup.

A long time ago, Ian visited us in Columbia, MD and Gail made some of
her version of split pea soup. The end result was a thick soup that you
could almost stand a spoon upright. Ian was quite surprised at that,
expecting a soup to be much thinner.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tamari Almonds
Categories: Tested, Bryan's, Vac seal
Yield: 2 7 oz bags

3 tb Tamari soy sauce
1 1/2 tb Vegetable oil
1/4 ts Cayenne pepper
3/4 ts Salt
4 c About 1 1/4 lb whole
Unblanced almonds

In large bowl, combine the tamari, oil, cayenne and salt. Mix well.
Stir in the almonds and stir to coat well. Let sit 1 hour, stirring
every 15 minutes.

Preheat oven to 300 degrees. With slotted spoon, remove the almonds
from the bowl and spread on a foil lined baking sheet in a single
layer. Discard any remaining marinade.

Bake 30 minutes, removing baking sheet from oven every 5 minutes or
so and tossing the almonds with a spatula. Shake pan to help
distribute almonds evenly.

When done the almonds will be somewhat dry and crusty looking and
have a dark coating, BUT they should not be burnt.

Spoon almonds into another baking sheet or onto a few plates to let
them cool completely.

Store in airtight container (or vac. seal)

Original directions baked almonds for 20 minutes, but I felt I had to
extend that time since my almonds were still wet looking. The
additional time worked to make almonds crus ty looking.

Tested 3/9/11.

Nice crunch - slight soy taste with a tad of kick.

Variation of recipe from Bryan/Nan Shipp

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Ben Collver wrote to Dave Drum <=-

Re: Re: Cream of Celery Soup
By: Dave Drum to Ben Collver on Sat Feb 25 2023 05:30:00

Here's one I "invented" as celery soup some time ago. A fellow echo
member (Ian Hoare) informed me that the correct term for the result
as a "potage" rather than a soup.

Thanks, i was unaware of the term "potage." I guess some of it may be dialect, such as "oatmeal" vs "porridge."

It's a Froggish term meaning "thick soup". In my kitchen the difference between "soup" and "stew" is the size of the pieces. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potage Poireaux-Carottes-Pommes de terre
Categories: Vegetables, Potatoes, Herbs, Chilies
Yield: 6 servings

1 tb Oil
4 md Leeks; rinsed well, chopped
1 lg Onion; chopped
2 lg Carrots; peeled, rough
- chopped in chunks
2 Ribs celery; rough chopped
2 lg Baking-size potatoes; peeled
- chopped in chunks
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Hot chile powder (Cayenne)
800 mL Vegetable stock
pn (Ea) salt & black pepper

Heat the oil in a large saucepan or casserole pan.

Fry the chopped raw vegetables gently on a medium heat
for about 5 minutes until slightly softened.

Sprinkle over the cumin, coriander and chilli powder and
stir into the veg, cook gently for another minute.

Pour in the vegetable stock.

Bring up to the boil and then simmer for 20 minutes
until the veg is tender.

Use a stick blender in the pan to blend the soup or
transfer to a food processor and blend to a smooth
consistancy. You may need to add more boiled hot water
at this point if too thick.

Taste and season as required with salt and pepper.

Serve with crusty bread and a twist of black pepper.

Translated by Bing

RECIPE FROM: https://www.marmiton.org

Uncle Dirty Dave's Archives

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... Sandwiches, she said, like diamonds, are forever.
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