Our poor celery had been in the back of the fridge for several weeks and didn't look like it was going to survive much longer. To give it one last shot at a meaningful life we decided to make this tasty broccoli soup. :)
The celery from the back of the fridge... sad celery?... or possibly hip mustache celery?
If you ever find yourself in this situation know that you can partially revive celery by cutting of the bottom and sticking it in a cup of water. However, if you are putting on making a blended soup you can skip reviving it since the goal is to make it mushy anyway.
1 - onion
32 oz. - chicken stock
3 - garlic cloves
2 - small heads broccoli (or one big head, our grocery store only had tiny ones left)
3 - stalks celery
1/2 cup - cream
1/4 - tsp red pepper flakes (more or less to adjust spiciness)
1 cup - shredded cheddar (which I totally forgot to put in the photo! sorry!)
salt and pepper to taste
Start by dicing the onion, garlic and celery. Don't worry about uniformity, since we're going to blend it later.
Saute the diced onion, garlic, and celery in butter until soft. While you're waiting cut up your broccoli into small chunks (smaller chunks make it cook faster which is good!).
When the onions are soft add the broccoli and spices and stir around.
Next add your chicken stock and let the whole thing simmer until the broccoli pieces are tender. Transfer the mixture to the blender and blend adding the cream and the cheese.
Note: If you are reading this and, like Nathan, are recovering from jaw surgery we recommend leaving out the cheddar cheese. Even though it was melted Nathan still had trouble with it getting stuck in his wires. That made this soup hard to eat durring the rubber-banded phase of his recovery.
Get well soon!
Elizabeth and Nathan