Tuesday, April 16, 2013

Smooth Celery and Allium Soup

I found this recipe for a celery bisque this morning and felt like I had stumbled upon a revelation.  Smooth, creamy, celery (i.e. cheap, abundant, easy) soup!  It was the perfect way to use up that wilting head of celery in the crisper.  

Then I started contemplating, I had leeks that needed using.  That would be a nice addition.  I got out my chopping board and started down the list of ingredients.  I rummaged in our onion basket for a yellow onion - and came up empty handed.  Grrr!  We were out of onions again!  Barry asked why I couldn't use the purple onion that was in the fridge.  It was a logical, level-minded question to which I replied, aghast "No!  I can't use a PURPLE onion in my celery soup! Think of the HORRIBLE color it would make!"  

So, he suggested another logical option.  "We have those huge green onions in the garden that need to be picked.  I bet you could use the white parts of those instead of the onion."  And so, Barry solved the dilemma.  He's good at that :)

The picture you see below is not leeks, like they appear to be.  Instead, they are massive green onions which we should have picked months ago.  But instead they've been happily growing away, waiting for a moment such as this.

These are the real leeks, picked yesterday.

The celery, in progress.

Leeks, green onions, celery - an aromatic soup in the making.

The final product - delicious and creamy!

Recipe (adapted from Honest Fare)
Celery cluster (I only had about 2/3 left of mine)
Half a white onion OR the whites of 10 LARGE green onions
2 leeks (whites and 2-4 inches of green)
3 cloves of garlic
2 tsp salt
1 TBSP sugar
2-3 TBSP McKay's Chicken Seasoning
1 TBSP Bragg's Liquid Aminos
Couple dashes of cayenne pepper 
3 cups water
Parsley, basil, or cilantro, chopped (for topping)

Roughly chop celery (including leaves), onion, and leeks.  Sauté with garlic and olive oil in heavy soup pot until tender.  Add water and seasonings.  Boil for additional 15-20 minutes.  Blend until smooth.  Adjust seasonings to taste.  Serve hot with chopped herbs on top.

(The original recipe called for silken tofu, which I was going to use but the soup turned out deliciously creamy without it so I left it out.  Maybe I'll give it a try next time; it does sound delicious!)


  1. sounds amazing and so springy! I'm jealous "we hadn't picked the onions for weeks..." we still have snow! But I will try this soup soon!!!

  2. Ohhhh!! I am going to make this! I have celery in my crisper too...that has been there for weeks, and surprisingly hasn't turned into mold yet. I think this is the perfect solution. :)

  3. Here's another soup recipe I've been contemplating. I love the idea of pesto on top: http://sevenspoons.net/blog/2013/4/14/leads-to-something-better

  4. While I don't wish to live in Southern CA, I do remember the abundance of fresh produce that springs from a well-watered desert. That soup looks amazing!