Monthly Archives: October 2009
Last week, my colleague Eric commented that I eat a lot of soup for lunch. It’s true. I make at least one pot of soup every week.
Given the vegetables at hand, the obvious choice was to start the week with some cream of celery soup. In the past, I’ve tried various recipes to use up leftover celery sticks from parties. This batch came out totally different. The end results tasted remarkably like potato-leek soup with a strong celery flavor, pleasantly bitter, instead of leek. The celery had so many leaves, the soup was more green than white.
Cream of Celery Soup
Adapted from “Recipes from the Night Kitchen” by Sally Nirenberg
- 1 Tbsp olive oil
- 1 bunch scallions, the whole thing, green and white, sliced thin (about 3/4 cup)
- 1 bunch celery, including leaves (about 1-1/2 lbs)
- 6 cups chicken broth or water
- 1 lb potatoes, peeled and diced
- 1 Tbsp fresh chopped rosemary (or 1 tsp dried)
- 1/2 tsp nutmeg
- 1/2 cup half-and-half
Heat the oil in a soup pot. Saute scallions and celery, covered, until vegetables wilt, about 10 – 15 minutes. Add broth, potato, and rosemary. Bring to a boil, reduce heat, and simmer, covered, until celery and potato are tender, about 25 minutes. Process in the blender until smooth. Stir in nutmeg and cream. Adjust seasonings.
We started to enjoy the vegetables in our CSA share.
Sunday morning, Howard made scrambled eggs with sauteed leeks and peppers, a tasty way to start the day.
For dinner, I decided to use the kohlrabi. I’d never seen or eaten kohlrabi before. In case you haven’t either, unfortunately, I forgot to take a picture. I did find a picture on the web though. Rather ugly, I think.
Kohlrabi is in the cabbage family. To me, it tastes similar to turnip or rutabaga, which makes sense given that, according to Wikipedia, kohlrabi is also known as German turnip.
I made a chicken and kohlrabi stew served over barley. Not only did I use the kohlrabi, but I also included onions, carrots, cabbage, and parsley from the CSA share. I loved the yellow color from the tumeric and saffron. It was a perfect autumn dinner.
I’ll change a few things when I make it again. I’d take the chicken off the bone. Howard thought it was hard to take the meat off the bone with a spoon. The stew also would have done well in the slow cooker. Now that my kohlrabi is gone, I could use turnip or rutabaga in its place.
Chicken and Kohlrabi Stew (Serves 6-8)
Adapted from “The Victory Garden Cookbook” by Marian Morash
- 1/4 cup olive oil
- 4 cups sliced onions (2-3 onions)
- 3 – 4 lbs chicken pieces (I used thighs and drumsticks)
- 2 lbs kohlrabi, peeled and cut into 1-inch chunks
- 3/4 lb carrots, peeled and sliced in 1/2-inch pieces
- 2 – 3 cups sliced savoy cabbage (1/4 head)
- 2 tsp salt
- 1 tsp freshly ground pepper
- Pinch saffron threads
- 1/4 tsp tumeric
- 1/2 tsp cinnamon
- 2 tsp ground coriander
- 1 can (15 oz) tomatoes, diced, with juice
- 1 quart water
- 4 sprigs parsley
In a large soup pot, heat the oil and saute the onions, salt, and spices for 5 minutes. Add the chicken, and cook to lightly brown, about 5 minutes. Add the tomatoes, water, and parsley. Bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Add the kohlrabi, cover, and simmer for 15 minutes. Add the carrots, cover, and simmer for 10 minutes. Add the cabbage and simmer, uncovered, 10 minutes longer, or until all the vegetables are completely tender. Serve in shallow bowls over cooked barley.