Celery


From Rowena at Moostruck Farms:

Ingredients:

Soup:

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3 quarts water
  • ¼ cup chicken bouillon granules (I use Better than Bouillon)
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 1/ teaspoon ground allspice
  • 6 cups uncooked wide noodles
  • 4 cups sliced carrots
  • 1 package (10 ounces) frozen mixed veggies (I use just peas)
  • ¾ sliced celery
  • ½ cup chopped onion
  • ¼ cup uncooked long grain rice
  • 2 tablespoons minced fresh parsley

Dumplings:

  • 1 1/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons vegetable oil

Directions:

Soup:

  • In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 1 ½ hours.
  • Remove chicken; allow to cool.
  • Strain broth; discard bay leaf and peppercorns.  Skim fat.
  • De-bone chicken and cut into chunks; return chicken and broth to pan.
  • Add noodles, vegetables, rice and parsley; bring to a simmer.

Dumplings:

  • Combine flour, baking powder, thyme and salt in a bowl.
  • Combine milk and oil; stir into dry ingredients.
  • Drop by teaspoonfuls onto simmering soup.
  • Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

Yield:  20 servings.

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From Tricia:

Ingredients:

  • Celery leaves (all leaves from a bunch)
  • 3-4 stalks (or branches) of celery
  • 1 onion, quartered or several green onions (whole, I try to use as many as will fit in the pot) or several onion tops (greens that sometimes go to the rabbits)
  • 2 or 3 small beets, cut in half (or 1/2 of the mega beet from today’s basket)

Directions:

Put all veggies in a stock pot, cover with water. Bring to a boil, reduce heat and simmer for 1-3 hours, until all veggies are soft and well spent. Time will depend on size of veggie pieces. Strain, saving the stock and removing the spent vegetables. Discard veggies and use stock in your favorite soup or sauce recipe, seasoning to taste.

My family likes this and similar stocks as a base for potato soup, lentil soup, and as we’re having tonight, chicken tortilla soup. I’ve also used it to thin my stroganoff sauce in place of beef bouillon.

Radishes
celery
kalamata olives
olive oil
lemon juice

Delicious!! Add feta cheese to kick it up a notch.

by J dub

I make roasted vegetable soup with pine nut cream instead of cream. It’s delicious.  Even before this basket I used a wide variety of vegetables with much success including rutabaga, parsnip, potato, turnips, etc.  I always use carrots, celery, and onion as well.  You saute onion and a few stalks of celery and add soup stock.  Roast your vegetables separately in the oven adding sea salt and EVOO.  Add the vegetables to the soup as well as pine nut cream.  1/2 cup pine nuts blended with 1 3/4 cup water and a small bit of salt.  Let simmer for 15 minutes, cool, and then blend.  It’s my kids favorite soup and they  devour it so I know they are getting their veggies 🙂

The full text of the roasted vegetable soup and pine nut cream can be found http://www.vitalita.com/docs/ATasteOfVitality.pdf which is a dairy free/vegan cookbook that is 90% gluten free as well.

from the Moosewood Cookbook by Mollie Katzen

3-4 Tbs. Olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes (yams) or winter squash
½ cup chopped celery
1 cup chopped, fresh tomatoes
¾ cup chopped sweet peppers
1 ½ cups cooked chickpeas
3 cups stock or water
2 tsp paprika
1 tsp turmeric
1 tsp basil
1 tsp salt
dash of cinnamon
dash of cayenne
1 bay leaf
1 Tbs tamari

Begin soaking chickpeas at least 3 ½ hours before soup time.  (Allow 1 ½ hours for them to cook).  In a soup kettle or large saucepan sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes.  Add seasonings, except tamari, and the stock or water. Simmer, covered, fifteen minutes.  Add remaining vegetables and chickpeas.  Simmer another 10 minutes or so – until all the vegetables are as tender as you like them.

This recipe was included in the Oct. 3rd basket. Some of our members did not get it, because we ran out of paper copies. I will post the other recipes from that basket in separate emails. Enjoy!: