Tuesday, October 4, 2011; The HAHAHA! Vacation

My camera ran out of steam right in the middle of Wilson Park this morning. Actually it was almost noon by the time I scraped myself out of the bed and to somewhere. I had a free lunch at ONF as they are celebrating their 40th anniversary and had all kinds of samples and an outdoor grill with locally produced beef burgers, black bean patties, or tofu pups all on great whole grain buns with all the fixin’s. I opted for the beef. I just cannot make myself eat what passes as a hot dog in the form of tofu. Don’t get me wrong, tofu has its place, mostly in stir fry’s and such. A time and place for everything. Not in the guise of a hot dog.

"Point 7", the castle in Wilson park.

I opted out of coffee this morning and that is always a huge mistake. I got really tired and sleepy, came home and took a big nap. Lost much of my afternoon. Oh well.

I did create a marvelous cream of celery soup this evening and served it to Adrian and Holly along with Holly’s Italian bread. Way yummy! Want the recipe?

Cream of Celery Soup

1 head organic celery, cleaned and diced

1 large onion, chopped

2-3 cloves garlic, minced

1 inch fresh ginger, minced

olive oil for sauteing

1 – 1 pound sweet potato, light fleshed, cooked, peeled and diced

2 cans chicken broth

4 cups whole milk, or your reference

1/4 cup cold water

3 Tbls. flour

Prep the celery, onions, garlic and ginger . Cut the sweet potato in chunks and simmer in water till tender, cool and peel, dice into 1/4 to 1/2 inch pieces. Meanwhile heat enough olive oil in a soup pan to cover the bottom, add the celery and onions and cook till tender. Add the garlic and ginger stirring often. Do not burn the garlic.

Add the chicken broth, prepared sweet potato cubes and salt and pepper A dash of cayenne is nice. Simmer for about 15 minutes. Using a stick blender, puree the soup for a few minutes till the ingredients are the desired consistency. Add the milk and bring to a light simmer. Mix the cold water and flour in a glass jar and quickly shake vigorously till blended. No lumps! Add the flour/water mixture slowly ( you might not want to add all of it at once, so you can adjust the thickness of the soup) while stirring continuously to prevent lumps, until the soup comes back to a boil. Lower heat and simmer lightly till the soup starts to thicken. Add more milk or more of the flour/water to suit your self. Season gently with salt and pepper.

a moonmooring orignal recipe

If you want, about 1 pound (more or less) diced, cooked chicken can be added at this point. If you like. I prefer my celery soup meatless.

Serve with good crackers, a tuna or chicken salad sandwich, a salad or some fruit for a complete meal. Even Adrian and Holly liked this soup!

Holly being creative with a pumpkin. I like this idea!

More photos of my day here.

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This entry was posted in Everything, HAHAHA! Vacation, Photography and tagged , , , , , , . Bookmark the permalink.

One Response to Tuesday, October 4, 2011; The HAHAHA! Vacation

  1. Pingback: Cream of Celery Soup | Moonmooring Grub

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