APIUM GRAVEOLENS, the crispy, crunchy and low in calorie vegetable, more commonly known as celery, is generally used raw making a lovely addition to the colorful lineup on a plate of crudités. It’s chopped, sautéed and added to soups, stews, even meatloaf yet rarely do I see it used alone.
Like so many other delightful vegetables, celery comes with its own set of helpful vitamins, minerals and phytonutrients. Other then the effect of normalizing the body temperature with fresh-raw celery juice (helpful in the summer months here in Florida) and using as mentioned above I do little else with the bright green stalk and leaves that almost resemble flat leaf parsley.
More so then not, celery tends to be the one vegetable that lingers the longest in my vegetable bin to the point where it no longer would make a lovely addition to a plate of crudités or any recipe no matter how much I tried to revive it in a water bath. I shake my head in disgust as I make way to the compost, frustrated I wasted what was once a perfectly good stalk of celery all while the voices of long ago remind me about all those starving children of the world.
So, other then stuffed with peanut butter, cream cheese or added to a recipe I decided to rummage through my rather large collection of recipes to see what other ways to turn the celery with its slight sweetness into something yummy that will nicely delight the tastebuds of my vegetarian, pescetarian, flexitarian and vegan friends.
Hey ho, here you go this simple, satisfying and refreshing celery soup recipe that pleases equally those who like their celery soup served hot to those who prefer celery soup chilled. Enjoy!