Thursday, December 8, 2011

Cream of Celery, Potato and Cabbage Soup

Cream of Celery, Potato and Cabbage Soup
From Thea's Kitchen

What good is making a warm nourishing soup if there isn’t enough to go around? This recipe makes a generous 4 quarts of soup; enough to share with family and friends, and to freeze for future use. Combine with a hearty loaf of home baked or artisan bread and feel warmed and at ease. Add a glass of wine and you may find yourself remembering an earlier time when folks gathered in local taverns on the Southern colonial frontier to exchange ideas and decide the fate of our future.


2 onions, chopped
4 cloves garlic
2 tablespoons butter
2 tablespoons olive oil
8 cups chicken or veggie broth
4 medium potatoes, diced
1 bunch celery, diced
½ teaspoon celery seed
½ teaspoon caraway seed
½ head green savory cabbage, chopped
½ cup parsley, chopped
½ teaspoon thyme
½ teaspoon nutmeg
2 teaspoons sea salt
1 teaspoon black pepper
1 cup half and half

In a large soup pot, sauté onion and garlic in oil and butter until soft. Add broth and bring to a boil. Stir in potatoes, celery, celery and caraway seed. Cover and simmer for 15 minutes. Add cabbage and remaining spices and simmer for another 15 minutes. Puree soup mixture, reheat and adjust salt and pepper to taste. Add half and half, warm through and serve. Serves 12 people.

Apium graveolens
, commonly known as celery has been used in French, English, Italian, Greek and Mediterranean cuisines. It was grown as a vegetable for winter and early spring and used as a tonic that balances the contracting, salty diet of winter. Celery’s cooling thermal nature and sweet-bitter flavor benefits the stomach, spleen and pancreas and calms an aggravated liver. Celery also dries damp excess and reduces wind; cooling an overheated liver and making it beneficial in the treatment of inflammations. High in silicon it renews joints, bones, arteries, and all connective tissue.