Celery Soup

March: National Celery Month

March 31: National Celery Day

The month of March is associated with the color green since the Emerald Isle’s patron saint, Patrick of Ireland, is honored on March 17.

This reminds us of when Islander used to work in retail at a bridal shop. She had to put tags on the new shipment of bridesmaids’ gowns in the trendiest colors of the time: aubergine and celadon. What exactly were those hues? Aubergine is French for eggplant and sounded more chic for a deep purple. So she figured that celadon meant celery since the color was close to that of the vegetable, too. Wrong. Celadon is a shade of green commonly used in Asian pottery. But Islander will remember the word association for celadon and celery.

That brings us to a celery soup recipe, which barely even cooks to the color of celadon! Even with the help of leeks as an ingredient, the white sour cream dilutes the whole green color of this dish. Although the color was disappointing, the soup was delicious.

Get some green gourmet going on and cook some celery soup during the month of March, National Celery Month, especially on the last day, March 31, National Celery Day.

Recipe

(Adapted from Food and Wine)

Ingredients

• 4 tablespoons unsalted butter
• 3 leeks, thinly sliced
• 2 onions, chopped
• 3 garlic cloves, thinly sliced
• salt and pepper, to taste
• 12 celery ribs, thinly sliced
• 6-8 cups of water
• ½ cup sour cream

Directions

Prepare the vegetables by chopping and slicing the leeks, onions, garlic and celery.

In a large pot, slowly melt 4 tablespoons of butter. Add the leeks, onions and garlic. Season to taste with salt and pepper. Cook over medium heat until softened but not browned (about 10 minutes). Add the celery and sauté until softened (about 3 minutes). Add 6-8 cups of water. Bring to a boil, then lower the heat to simmer for about 40 minutes. Stir occasionally.

Transfer the soup in batches to a blender. Puree until smooth. Return the puree to the pot and heat through. Stir in the sour cream and adjust the seasonings. Ladle into soup bowls. Serve hot with garnishes of celery sticks and sprinkles of parsley flakes.

Notes 

• At her oft-mentioned friend Lisa L.’s wedding in Germany, as the maid of honor Islander wore a light green gown. Although there are subtle differences in the hue’s shade, this particular dress manufacturer labeled it in a more understandable color instead of celadon: sage.
• We like our celery soup thicker so only added 6 instead of 8 cups of water. Add more water to make a thinner soup.