Double Celery Soup

Dear Michelle-

I am so ready for Spring. We just got back from a trip to Oregon to visit my in-laws and meet our new niece, and though it was rainy, even a little snowy, Winter is on its way out there. Crocuses and periwinkle were blooming, and the daffodils were on the cusp. Portland was green and mossy, beautiful when the sun made a brief appearance.

 We had a great time. We played with the baby, watched cable on the huge TV, and took advantage of much lower food and movie costs. There's a great lunch spot in Salem, OR, that deserves a mention here called the Wild Pear; I've been there several times over the years and it never fails to please. My sister in law and I had a terrific lunch there followed by gelato (also very good), and then I went back for both with Jeff and his mother the next day! We also went to see both Somewhere and Black Swan. Somwhere was very much what you'd expect of a Sophia Coppola movie, but in a good way (with the exception of the ending- what? really?). It was beautiful, and more about mood than it was plot. Black Swan was fantastic. I've heard it called melodramatic, by more than one person, but it is after all a psychological thriller, and very, very intense. Go see it if you can!

When in Portland, we went out to karaoke with some friends, which was great fun. You know I rarely drink, but karaoke is not something best done sober, at least not for me. I tried it once, but I never will again! We went to Voicebox, and I tried several of the sakes there, but I was blown away by one of them, Hou Hou Shu Sparkling Sake, described as, "Heaven in a bottle." Damned right. That stuff was amazing- light, floral but not too sweet, with a hint of coconut. Unfortunately it was also not so cheap, but I split one with someone and made do with the Sake2me sparkling sake after that, which was perfectly good. Unfortunately, I can't say the same for my karaoke skills, but I do have a lot of enthusiasm.

So now we are back in Brooklyn, wishing for Spring, and having seriously overindulged while away. It was the perfect time to make a Patricia Wells recipe I had fond memories of, double celery soup. This is a very simple, restorative soup with few ingredients: celery root, celery stalks, leeks, stock, and salt. She suggests adding a bouquet garni, but I didn't want to spend money on fresh herbs and added some herbes de Provence instead.

The soup is intended to be served as diced vegetables in broth, but I've found I like it as well, if not better, pureed with a little butter added. I served it with buttered bread, and crutons would be good too. Added is a photo of Jeff post-dinner that fit the color scheme. Also, here are some photos of Portland.

 Double Celery Soup from Bistro Cooking by Patricia Wells pg 31, recipe is verbatim

1 medium celery root, (about 1 lb; 500 g), peeled and diced
10 celery ribs, cubed
3 leeks (about 9 ounces; 270 g), trimmed, well rinsed and cut into thin rounds
Bouquet garni: 1 large sprig of thyme, 3 imported bay leaves, several sprigs of parsley, tied with string
2 quarts (2 l) chicken stock, preferably homemade
Salt and freshly ground pepper
A handful of chopped fresh herbs for garnish: including chervil, chives, flat-leaf parsley

In  large saucepan, combine the celery root, celery, leeks, and bouquet garni. Add the stock, and season gently with salt and pepper. Bring to a simmer over medium-high heat. Simmer until the vegetables are soft, about 25 minutes. Adjust the seasonings. Pour into warmed shallow soup bowls. Sprinkle with the chopped herbs and serve immediately. Yield is 6 to 8 servings