Toward the end of the week we get very creative about meals. Recently I remembered a head of celery that had been pushed to the back of the veggie drawer and needed to be used – fast. Not realizing we were out of cow’s milk until I was ready to add it, I had to think quick. The large tub of plain yogurt seems to always be the last to disappear from the ‘fridge. I remembered tasting a delightful yogurt-cucumber sauce over the summer, so I went for it.
The result was so good that Opal, who doesn’t especially care for celery ate half of the batch. If you aren’t fond of dill, be daring and try another herb that suits you. Take a spoonful to the side and try your alternate herb separately first and avoid risking a potful of soup you don’t like! ; )
Celery and Yogurt Soup
1 large head celery, cleaned & chopped
1 small or ½ medium onion, finely chopped
2 Tablespoons minced parsley
4 cups chicken stock (or 8 teaspoons soup base dissolved in 4 c hot water)
Bring to boil. Reduce heat to simmer till celery is tender, about 20 minutes. Pour stock into bowl, celery into separate bowl.
Add to pan:
2 Tablespoons butter
4 Tablespoons unbleached flour
On medium heat melt butter, add flour, stir with wire whip. Add stock gradually, stirring constantly till smooth & thickened but don’t boil.
¾ – 1 cup room temp plain unflavored yogurt,
2 Tablespoons chopped fresh dill
Blend together yogurt, dill, salt and pepper (to taste) until smooth. Add celery and onion to soup and stir. Garnish with a sprig of dill & serve.