BVC Eats: Cream of celery soup

Flying suddenly to Rio but you’re leaving behind hungry loved ones who don’t cook?

Let’s assume you have time to think about anything besides cleaning out your secret bank account, grabbing your bug-out bag, and booking for your safe house to make that quick-zip cosmetic face mod that will render you unrecognizable on the street and match at least one of your fake IDs so you can get through airport security.

Lucky you! This recipe is the perfect use for that head of celery that will go bad if you don’t use it right now. Freeze it in pints if you like. It tastes fresh and spring-green and soothing when your loved ones throw it in the microwave, right before they roll on you to the feds.

Cream of Celery Soup

½ cup (1 stick) butter
a whole head of celery, green tops included, chopped coarsely
1 small baking potato, thin-sliced
sea salt
6 cups stock, preferably chicken
¼ teaspoon nutmeg
OPTIONAL ¼ cup heavy cream
OPTIONAL garnish: wilted chopped scallion greens

Gently cook the potato and celery in the butter until softened.

Add your stock. Heat to a boil and immediately reduce heat. Simmer covered until the veggies are completely soft. Add nutmeg, taste, then add salt.

In a blender or using a mixer on high speed, whiz the soup until smooth. It’s now ready to freeze. It tastes amazing reheated, even without adding cream or garnish.

If you happen to get back home, and your fam hasn’t rolled on you, you can add the cream right before serving.

Garnish: to wilt the chopped scallion greens, throw them into a hot dry frying pan and toss until they turn bright green and wrinkle up a bit.