Creme of Celery soup (Crema di Cedano)

Buon Giorno!  It's been a long time since I have sat down and blogged about cooking.  Life has changed somewhat throughout these past years even for me, but one thing is always constant, food.  Not just any food, but comfort food.  Food that reminds us of our childhood.   My mother could make a whole new meal out of leftovers (my dad didn't have to know).   I am sure your mother did too.  We didn't complain, we just heard our names called and came running to the table.  It was time to eat.  
Today, given the horrors of this  pandemic that has altered our lives forever, we find ourselves looking for things to do, suffering through what to cook.   Why not cook?   Why not plant a small garden?  If you are like some of my friends, living in an apartment, find a window, and plant a seed.  Watching that seed grow gives us hope.  Hope that there will soon be a cure for the horrors of Covid-19. Although we know our lives will never be the same, hope that our lives will find peace again. 
For now, be distracted, set that table, and sit down and share.  Perhaps in some strange way, life is telling us to lift our heads and see the beauty around us. May peace be with you all.   Buon Appetito! Barbara

Version 1: Makes 6 small bowls or 4 pasta bowls of soup

Creme of Celery soup ( Day 1)
1 bunch of Organic Celery (although I have successfully grown green house celery available in all markets) Bottom remove placed in water for rooting. Stems and leaves cut in small cubes and placed in bowl.
1 onion chopped fine
1 potato (medium in size, butter potato or yellow potato) cubed
2 tablespoons of good extra virgin olive oil
1/4 cup broth (whatever you have on hand)

Method:  
Heat oil in pan on medium.  Gently place onion in pan until fragrant and clear.   Add celery and potato and cook until soft.  This will take up to 10 minutes on low.   If the vegetables are sticking, your heat is to high.  Add some broth and let it cook away.   Set aside and cool before placing it in a container in the refrigerator overnight.

Day 2:
Ingredients:
2 tablespoons butter
1 cup of half and half or creme
Blender 
Pinch of salt and pepper to taste
1 cup of broth 


Method:  Add butter to a large enough pan to accommodate your soup and heat on low.  Add your celery mixture and mix and coat well.  Cook for a few minutes and add all of your liquids to the pan. 

Continue cooking slowly as your soup should reduce by about a 1/4.   Set aside and cool.  When cool enough to handle, place in blender and puree until smooth.  It will be quite thick.  

 Ladle into bowls and serve.  It will have a beautiful greenish color.  If it isn't bright enough, add a spinach leaf to and puree to brighten up.  This can also be served warm rather than hot.  You can even place a spoonful of plain greek yogurt on top or sour cream or serve just as is.  
Don't forget to plant that celery bottom in a vase or in your backyard.  You will have flavorful celery all Summer long.  Remember, let nothing go to waste.  Stay well and stay strong!  

Buon Appetito!