I have been using the frozen celery in stews and trays of roasted mixed vegetables, but a couple of days ago I started thinking about cream of celery soup and today I decided to have a go at making it.
Now usually I am a pretty good cook, my children and Mr J can all recall the dishes that were disasters and, as there are very few total failures, I think I'm safe in saying that the rest of the meals must be either in the category of passable or jolly nice (or somewhere between the two).
Here's how I made the cream of celery soup.
I weighed about 12 ounces of frozen celery.
Once the celery was soft I whizzed it up in the liquidiser to make a puree and returned it to a large pan.
Then I made a thick white sauce from ghee, milk and gluten free flour.
I added the white sauce.
And stirred it into the celery puree.
So far it all seemed to be okay. Then I tasted it. Hmmm, it needed seasoning.
But also it needed more time in the blender to make it less stringy in texture, so I put it back into the liquidiser and blitzed it for longer. Well that didn't work either, the texture was still bitty and off-putting, there was certainly nothing creamy about it.
Next I thought sieving the soup might remove the bittiness and yes, it did, or at least it did with the small amount that managed to pass through the sieve.
It didn't really matter though because when I tasted it again I realised that I really didn't like the taste. It looked like stagnant pond water, it smelt like stagnant pond water and although I've never tasted stagnant pond water (SPW), the soup was pretty much how I imagine SPW would be.
So the experimental cream of celery soup was relegated to the food recycling bin and we'll be having baked fillet of fish for supper instead.
This just goes to show that you can't win them all and in hindsight I should have strained the puree before I added the white sauce or perhaps, I should just stick to making cream of leek soup!
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