It is busy times with the holidays approaching. The kitchen has been taken over by John who has been making gravy for our son’s prime rib roast on Christmas Day and a porchetta recipe that he wanted to try. There is not much space for my vegan/vegetarian fare.

I did manage to make a quart and a half of celery soup which I think is the best of the puréed vegetable soups I have made. It is basically a bunch of stalks of celery, a medium waxy potato, a half an onion, and garlic sautéed in olive oil and then cooked until tender in three quarts of vegetable or chicken stock. You can also add a little butter or some cream if you are going the vegetarian route. I whiz mine up with a stick blender and voila you have a pretty decadent tasting low calorie soup. It can be served hot or chilled like vichyssoise.

Celery soup