Last weekend I made another recipe from the Two Dudes, One Pan cookbook, a big pot of bolognese. I was going to post it but something about it made me feel a little indifferent, despite the fact that three different people who devoured a bowl of it ladled over a tangle of linguine enthused that it was outstanding. I need to think about it, maybe make it again. Anyway, the recipe called for one stalk of celery. I sort of hate when a recipe calls for a miniscule amount of something that you can only buy in bulk. Am I right? Who's with me? Let's see some hands.
Standing in the produce section at Bristol Farms I surveyed the heads of celery. I so didn't want to buy a whole head. I wondered if it was possible to break off one stalk and have them ring it up separately OR if they were so kind, they'd just give it to me for free. I didn't even end up asking. One head of celery only cost a dollar something so I ended up just going for it. I figured I figure out what to do with the rest later. But what? What to do with so much celery? Smear it with peanut butter and enjoy it as a healthy snack? I think not.
The idea of soup came up early on, but it seemed sort of dull. I mean celery, although hardworking in the kitchen, is kind of a dull vegetable and to turn it into soup? It had the potential to be a big, steaming bowl of DULL. But I decided to just go ahead and make it into soup. I mean what else would I do with so much celery before it turns flaccid and I have to toss it in the garbage.
I looked online for some inspiration and ended up combining three different recipes - one from Martha Stewart, one from Mary Sue Milliken and Susan Feniger that I found on the Food Network website (although theirs calls for celery ROOT, which I'm sure would be fantastic). The salsa verde recipe comes from the Zuni Cafe cookbook. I've been wanting to make it forever but was unsure what to serve it with. It turned out that this soup was the perfect marriage. It also turned out this soup was far from dull. Despite the fact that I had had no intention of posting this recipe and as such took no process photos, I felt I had to put it on the site. Not that you need instructional photos for this. Trust me, it's pretty much just chopping and stirring.INGREDIENTS