Celery Soup and Herby Garlicky Dough Knots
This meal is rated triple E for everyone and is Economical, Easy and Elegant. Perfect choice for a late summer supper with the family.
I had several bunches of celery in my fridge (we buy a lot of celery) and wanted to use up all the remains while they still had some good life in them. Decided on soup and buns which ended up being herby, garlicky knots. Made for a great combo.
1 medium onion chopped, 2 Yukon gold potatoes, 2-3 cups celery, 2 – 3 Tablespoons butter, 4 cups broth or water, a splash of milk or cream if desired. 2 Tablespoons of fresh dill.
Sauté the chopped veg in the butter slowly – do not let the vegetables brown.
Add the liquid and 1/2 of the dill. Simmer covered for about 20 minutes or until potatoes are tender.
Let cool slightly then liquefy using a blender, food mill or stick blender.
The original recipe suggests that this soup then needs to be strained as there may be excess celery pulp. Not the case for me, I whirred it all up in my super powerful mixer and it was silky and smooth.
The recipe for the celery soup can be found here: http://www.pinterest.com/pin/390476230165542858/
Herby Garlic Dough Knots
These twists, buns, bread-stick things were made using a 1/2 batch of pizza dough that I made using the bread machine. So many variations on what can be done. What I did here was a mixture of melted butter, tons of chopped garlic, chopped herb mix of rosemary, parsley and thyme and some parmesan.
Roll out dough into a somewhat rectangle shape. Spread on the herb and butter mixture. You can then slice them into strips as is or, roll it up jelly roll style and then bake them as pinwheels or twist them up like I tend to do. When slicing, use a pizza cutter or sharp knife. I like to slice these as soon as possible and then usually twist them into some sort of shape, giving them a chance to rise again prior to baking.
Bake @ 350 for about 20 min.