Tonight’s dinner was inspired entirely by my sister, the nutritionist. She’s on a quest to help people improve their health and quality of life with food. During our random Monday afternoon telephone conversation, she told me that eating four stalks of celery per day can help lower blood pressure. We really love celery in our house; it makes its way into all sorts of salads and stir fries and even the occasional cocktail. The fact that it can have positive health effects makes me love it more.
Knowing that I was going to make celery soup for dinner, I headed over to food52.com to see if they had any recipes. Then came the discovery of Jane Grigson and one of the most delicious and simple soups I’ve ever made. To go with it, I roasted a head of garlic and mashed it onto toast and then topped it with mashed avocado.
I left the milk out and substituted a dollop of fat free greek yogurt for the cream and the soup came in at 6 points. One slice of the toast all done up with the garlic and avocado is an additional 4 points.
- ½ pound celery, chopped (outside stalks or celeriac — about 2 cups)
- ½ cup chopped onion
- ½ cup diced potato
- 6 tablespoons butter
- 4 cups chicken stock
- ½ to 1 cup milk (optional)
- About 1teaspoons dill weed (2 teaspoons for fresh dill)
- 2 ½ tablespoons cream
- Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock or water and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.
- Blend or purée the soup (I look for any excuse I can find to use my immersion blender). Bring slowly to just under the boil, seasoning with salt, pepper and more dill weed if required.
- Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.