Celery soup

I've been thinking about celery for a while, yes, I know, I should get a life, but it's one of those vegetables that a single person thinks twice about buying.

 It comes in a head, where I shop, and that's a lot. Particularly when said person isn't a fan of it eaten raw. Like fennel, I'd rather have it some other way.

Anyway, the Asian store had a  nice display, so I bought a head, rinsed, chopped into little halfmoons, included the leaves, and froze it a couple of days ago.

This is good, because today when I thought I'd like soup, there it was. I rarely feel like doing the entire prep at one time. I'm my own sous-chef, works well.

So the recipe specified a whole head, and s big spud, which I had. Onions and garlic always in the freezer. Plain yogurt ready, too. Chicken broth.

So here's my first celery soup in quite a while.

In the same old dishes. My food stylist would probably have used different ones, fancy accessories, different table even. But she never showed, so here it is.
And it's really good. I've no doubt it's very good food, but mainly I'm really liking it.

I do like having soup in the freezer. It's my food security. And the freezing didn't affect flavor at all, in fact preserved it. Texture didn't matter because I was going to blend it anyway.

So you may want to try it. Many recipes online. Interestingly, none of my fancy print cookbooks had a recipe for celery soup.

They're all about celeriac, maybe that was the primo thing at the time. It reinforces my willingness to donate cookbooks, other than my own collection in a binder and a couple with sentimental meaning. People love to have them. They're welcome.