Addiction. There are so many kinds. Some good for you some bad. Obsession. There are too many of those too. Few that could do you good and few that could make your life a living hell. Is there a difference between the two ?? … I think there is. One is a state of mind and the other a physical craving … or so I’d like to believe … Well not that any of that is connected to my Celery and Potato soup 🙂 I was just thinking so I thought I’d think out a bit loud. Maybe get to hear what you have to say. What are your obsessions? What are you addicted to ? Are you in control of them ?
As for the soup … Its raining outside , its gloomy and cold … might be running a slight temperature too. Times like these call for a light n clear ‘Get Well Soon Chicken Soup’ … tried that, but the taste buds are numb too … Now its got to be something a bit hearty and comforting. And I think this one just did it for me. A rich bodied potato soup with a refreshing celery flavour + all the goodness and nourishment of a chicken soup. And the seasoned potato croutons are the perfect topping to the subtly flavoured soup.
- 1 medium sized red onion finely chopped
- 2 large potatoes peeled and chopped- fine dice ( 1 for the soup and 1 for the croutons)
- 2 large stalks of celery with the leaves
- 1/2 liter of a rich homemade chicken stock/or veg (with carrots, bay leaves, black peppercorns, celery stalks, spring onions …)
- 100 gms of the boiled chicken –shredded (opt out for veg versions)
- A knob of butter
- 2 tablespoons olive oil
- Salt n Pepper to taste
- 1 tsp dried sage
- 1 tsp Chicken Bullion powder (optional)
Start with making the chicken stock. Boil together the jointed/skinned chicken with the veggies for about ½ hr to 40 mins on slow fire. Once the stock is ready, strain it and de-bone some of the chicken for the soup. Take a heavy bottom saucepan. Pour in the olive oil and butter together. Sautee the onions till they turn soft and pink, add the potatoes and celery stalks and further fry till they are almost done. Add the shredded chicken and the stock. Let this boil well for about 5 mins and then blend it in the liquidizer to form a smooth consistency. Strain it and make sure you push the pulp well through the sieve. Bring back to a boil. Taste the soup and season it well. For the croutons, fine dice the potato and soak them in salted water for 5 mins. Deep fry till golden brown. Remove on a kitchen towel to soak up the excess oil and then toss them in some salt pepper and dried sage. When ready to serve, top the soup with these croutons and some of the celery leaves. Have it hot !