“Leave the dishes
Let the celery rot in the bottom drawer of the refrigerator
and an earthen scum harden on the kitchen floor.”
-Louise Erdrich, Advice to Myself
At my old grocery store in Cambridge, I was able to buy celery by the stalk. I absolutely loved this, since I usually only needed a stalk or two for a soup or risotto. And despite Louise Erdrich’s advice, I hated having a huge head of celery in the bottom drawer.
But that was the situation I found myself in the other week (my current local grocery store only buys gargantuan heads of the vegetable). Celery gives a lovely note to soups, but I rarely give it the spotlight. I thought I’d give it a try and was delightfully surprised.
This soup uses an entire head of celery and is exactly what you’ll want to try the next time you are on the verge of a Louise Erdrich moment. Raw cashews and cooked potato to add richness and body. It is flavored with onions, garlic, and dill.
Love and Celery,
P.S. Did you know you can regrow celery? This method really works! We now have little celery stalks growing on our windowsill (which will come in handy, since most of the time you really do only want one stalk).
- 1 leek, cleaned and chopped
- 3-4 cloves garlic, peeled and minced
- 1/4 cup refined coconut oil
- 2 tablespoons dried dill
- 1 head celery, chopped
- 1 large, waxy potato, chopped
- 3-4 cups water
- 1 cup raw cashews, soaked
- salt and pepper, to taste
- In a soup pot, add leek, garlic and oil over medium heat. Cook until the leeks become soft.
- Add the dill and celery and stir occasionally until everything is cooked through.
- Add the potato and water and bring to a boil. Reduce to a simmer and cook until the potato is soft, about 12 minutes.
- In a blender, add the cashews and a bit of the cooking liquid to form a cream. Transfer the remainder of the cooked ingredients to the blender and blend until smooth.
- Add salt and pepper, to taste.