Sunday, September 7, 2008

Gardening shennanigans!

I bought these little birds at St Andrews Markets the other week:

Here they are protecting the lettuce and silverbeet:

Pretty flowers grown from seed:

Cabbages, garlic, chives and parsley are all going well:

Celery is ready to harvest!

And to celebrate, I'm making celery soup! We have lots of celery so stay tuned for more celery recipes...

Celery Soup Times Ten Recipe
  • 1 bunch celery (including leaves), chopped
  • 1 large sweet onion, chopped
  • 6 cups vegetable or chicken stock or broth
  • 1 potato, peeled and finely shredded
  • 1/2 cup fresh parsley, chopped
  • salt and ground white pepper
  • 1/2 cup whipping cream or half and half


In large saucepan, saute celery and onion in a small amount of olive oil just until vegetables begin to brown.
  1. Stir in stock or broth. Bring to a boil.
  2. Stir in potato, reduce heat and simmer 30 to 45 minutes.
  3. Cool slightly. Puree in food processor or blender.
  4. Return to saucepan. Season to taste with salt and pepper.
  5. Stir in cream or half and half.
  6. Ladle into bowls to serve hot, garnished with a celery leaf.
  7. Chill if serving cold. Ladle into bowls and garnish with finely chopped celery and leaves for "crunch".
  8. Enjoy!

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