Celery is an unassuming vegetable. It is common in salads, soups, and stews. Mostly you see it alongside hot wings with creamy blue cheese dressing. Some will eat it celery sticks for lunch. You scoff? My father eats carrot sticks and celery sticks for lunch and has been for many years. He is pretty healthy also and has maintained a normal weight. I do not purchase much celery unless I am making a stew or mixing it with onions and carrots for a soup. I just never saw much of a use for it. It is a great snack for dieters since it is mostly water. Some even like to claim it is negative in the calorie department. It isn’t. Yet, the calorie count isn’t much more than water. Since March is National Celery Month, I figured I would look more into what one could do with this watery, crunchy and stringy vegetable to make it special.
One fun snack is celery and peanut butter. You can eat peanut butter if you eat the proper serving size. So for a snack or light lunch try adding a tablespoon or two to a few celery sticks. You will be surprised just how filling it can be.
Have you ever had a celery sandwich? Cut celery into strips and roll buttered bread around the strips. Honestly, would not recommend this but I know a few who enjoyed it at a tea.
What else can one do with celery? You can make it into the celery soup.
Celery Soup
Ingredients
2 tablespoons extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1 celery rib, thinly sliced
1/2 teaspoon dried tarragon
2 cups vegetable broth
1/2 cup dry white wine
Directions
1.Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
2.Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.