tintalle said:Need some ideas to use up a huge bunch of wonderful leafy crunchy green
celery. Picked it up today at the local farmers market. My rabbits
LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
really don't know what to do with it all before it goes soggy.
Here are two very nice recipes. One is for celery and celery root soup,
from _Bistro Cooking_ by Patricial Wells, the other is the famous - but,
of course! - Celery Victor, taken from _Recipes: American Cooking_,
Time-Life _Foods of the World_ series.
(another) Victor
Soupe aux deux céleris
Double Celery Soup
1 medium celery root (about 1 pound; 500 g), peeled and sliced
10 celery ribs, cubed
3 leeks (about 9 ounces; 270 g), trimmed, well rinsed and cut into thin
rounds
Bouquet garni: 1 large sprig of thyme, 3 imported bay leaves, several
sprigs of parsley, tied with a string
2 quarts (2 l) chicken stock, preferably homemade
Salt and freshly ground black pepper
A handful of chopped fresh herbs for garnish: including chervil, chives,
flat-leaf parsley
In a large saucepan, combine the celery root, celery, leeks, and
bouquet garni. Add the stock, and season gently with salt and pepper.
Bring to a simmer over medium-high heat. Simmer until the vegetables
are soft, about 25 minutes. Adjust the seasonings. Pour into warmed
shallow soup bowls. Sprinkle with the chopped herbs and serve
immediately.
Yield: 6 to 8 servings
Celery Victor
(Celery Victor was named after Victor Hirtzler, the San Francisco chef
who created it at the St. Francis Hotel.)
To serve 6
3 bunches celery, about 2 inches in diameter
1 1/2 cups chicken stock, fresh or canned
An herb bouquet of 4 sprigs parsley, 1 bay leaf and celery leaves tied
together
Salt
Freshly ground black pepper
3 tablespoons white-wine vinegar
1/2 cup olive oil
12 flat anchovy fillets
12 strips pimiento
6 slices tomato (optional)
6 slices hard-cooked eggs (optional)
1 1/2 teaspoons finely chopped fresh parsley
Remove the outer stalks of the celery, leaving a heart about 1 inch wide
and 6 inches long. Cut each celery heart in half lengthwise. Cut away
all but small leaves and trim the root ends (do not cut too deep; the
celery halves should hold together). Use the cut-away leaves for the
herb bouquet. With a sharp knife, scrape the outer stalks if they seem
coarse.
Arrange the celery halves side by side in a 10- or 12-inch skillet,
preferably enameled or stainless steel, and pour in the stock, using
more stock or water if the celery is not completely covered. Add the
herb bouquet, with as much salt and pepper as suits your taste, and
bring to a boil. Reduce the heat to its lowest point, cover tightly and
simmer the celery for about 15 minutes, or until it shows no resistance
when pierced with the tip of a sharp knife. With tongs on a slotted
spoon, transfer the celery halves to a deep platter that will hold them
in a single layer.
With a whisk, beat the vinegar and the oil together and pour over the
celery while it is still warm. Refrigerate for at least an hour before
serving. To serve, arrange the celery halves on individual chilled
plates and crisscross 2 anchovy fillets and 2 strips of pimiento over
each serving. Or instead, if you prefer, garnish the celery with a
slice of tomato and a slice of hard-cooked egg. In either case, moisten
the celery with a spoonful or so of the vinegar-olive oil sauce and
sprinkle with chopped parsley.