Celery Soup

For many a cold nights.

A simple winter soup to warm those rosy cheeks and cold-nipped noses. A sure hit with the kids.

Ingredients:
3 stalks celery, peeled and thinly sliced.
2 potatoes, peeled and diced
3 cups chicken stock or water
1⁄2 cup Brie or Camembert cheese or 2 tbsp Blue cheese (rind removed)

1 cup pecan or walnuts chopped
celery leaves or parsley,

salt and pepper

Method:

Simmer the celery and potatoes in the stock for 30’ until the vegetables are tender.

After 30″ add the cheese and season to taste.  

Wait until the cheese melts…

Use a hand held mixer to purify the soup. (pay attention and be careful if using a blender)

Return the mixture to the stove and let the soup come to a boil, just once while still stirring.

Remove from heat.

Pour it into bowls.

Sprinkle with nuts and insert a celery or parsley leaf in the middle.

PS. I’ve had many request for this delectable recipe which was featured in last winter’s newsletter.

Enjoy and stay warm.

 TIP!  No time for croutons?

Toast a few slices of bread in the toaster. Slather with butter. Cut them into squares.

OR cut into squares and mix them into butter.

Voila, instant croutons.