Curried Vegetable Bisque
5 cups tart apples, peeled and chopped
2 cups onion, chopped
2 cups sweet red pepper, chopped
1 ½ cups carrots, chopped
¾ cup celery, diced
2 teaspoons oil of choice
3 ½ cups chicken or vegetable broth
3 cups potatoes, chopped
½ cup raisins
3 tablespoons curry powder
¾ teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon dried thyme
3 ½ cups beef or vegetable broth
3 cups milk
1 ¼ cups dry milk powder
1/3 cup tomato sauce
2 cups cooked shrimp or chicken, chopped (optional)
Salt to taste
In a large soup pot sauté apples, onion, pepper, carrots, and celery in 2 teaspoons oil until vegetables are soft, 7-10 minutes.
Add 3 ½ cups broth, potatoes, raisins, curry powder, cardamom, allspice, and thyme.
Stir and bring to a boil.
Reduce heat, cover and simmer, stirring as needed, until potatoes are soft, 12-15 minutes.
Puree in batches in a blender or food processor.
Add some broth if the mixture is too thick.
For a chunkier soup do not puree about 2 cups.
Return everything to the soup pot.
Stir in another 3 ½ cups broth, milk, dry milk powder, and tomato sauce.
Add cooked shrimp or chicken (optional).
Heat, but do not boil.
Just before serving, add 3-4 tablespoons chopped fresh cilantro or serve with chutney.
Celery Salad with Walnuts and Gruyère
3 ribs celery, cut into matchstick-sized strips
½ cup chopped toasted walnuts
8 ounces Gruyere cheese, cut into match-stick-sized strips
1 teaspoon minced shallot
1 scallion, thinly sliced
Freshly ground black pepper
2 tablespoons prepared Dijon mustard
1 ½ teaspoons freshly squeezed lemon juice
½ cup heavy cream
1 tablespoon finely chopped fresh parsley
Combine the celery, walnuts, Gruyere, shallot, and scallion in a large bowl.
Add salt and pepper to taste.
Whisk the mustard and lemon juice in a small bowl.
Add the cream in a stream, whisking constantly, until everything is well combined.
Pour the dressing over the celery mixture and toss gently but thoroughly.
Sprinkle with the parsley.
Creamy Celery Soup
2 tablespoons butter
1 ½ cups chopped celery with leaves (about 3 ribs)
½ cup thinly sliced leek (about 1 small-medium leek, white and green parts)
2 cloves garlic, minced (about 1 teaspoon)
3 cups chicken or vegetable stock
½ cup dry vermouth (optional)
2 cups milk
½ teaspoon salt
Freshly ground black pepper
Pinch freshly grated nutmeg
Chopped fresh parsley
Melt the butter in a pot over medium-high heat.
Add the celery, leek, and garlic; sauté for 2 minutes.
Add the stock and vermouth; simmer until the celery is tender, 10 to 15 minutes.
Place a mesh strainer over a large bowl or pan.
Strain the soup through the strainer.
Return the soup to the pan and bring to a boil.
Add the milk and reduce the heat so the mixture barely simmers; simmer for 5 minutes.
Add the salt and pepper to taste. Garnish with parsley.
Serves 2 to 4.