1:33 pm - Wednesday, January 22 2020
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celery soup

celery soup - easy to make, healthy & budget friendlyCelery soup?  You betcha!  I bought a bunch of celery a couple of weeks ago for a recipe that called for two stalks.  It’s a food dilemma for me and figuring out what to do with the remainder stalks usually ends up in the compost box.  Around lunch time I pondered what to make for tonight’s dinner.  The vegetable crisper looked a bit bare with a lone carrot, sunchoke, and leek; all were on their last legs.  Celery is abundant in vitamins, helps lower inflammation, protects the liver and more.  The thing is, I can only stomach eating one stalk at a time so what was I to do with eight?

It’s a bit chilly here today and the snow has started to fall.  The lovely sun has disappeared leaving the afternoon grey; a bowl of soup seems to be in order.  Celery is related to carrots so it is fitting to use the lone carrot in the crisper.  I added rice to the soup for a meatier base and the sunchoke gave a nutty flavour hint to the soup.  Celery pairs well with any root vegetable so use what’s on hand.

Serves 2
4 or 5 celery stalks, washed and chopped (2 cups)
1 leek, cleaned and chopped
4 cloves garlic, roughly chopped
1 sunchoke, scrubbed and roughly chopped
1 carrot, peeled and chopped
4 cups chicken or vegetable broth
1/2 cup jasmine rice
2 teaspoons dried tarragon leaves
blue cheese or others such as Parmesan, feta, goat

celeryIn a large pot over medium heat add a splash of olive oil. Add chopped leeks and cook until slightly soft. Add celery, sunchoke, carrot – stir until combined and cook for 5 minutes. Add rice and tarragon. Stir and let cook 2 minutes then add broth. Bring to a boil and reduce heat. Cover and simmer 15 minutes or until rice is cooked.  Use a hand blender and purée.  When ready to serve, crumble blue cheese over top followed by a drizzle of extra-virgin olive oil.

The Culinary Chase’s Note:  Add more, if needed, olive oil to keep the veggies from drying out before adding broth.  If you want a thinner soup, either add more broth or reduce rice.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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