Using Leaf Celery

[bluelacedredhead]

I grew both Leaf Celery and Celeriac this year at opposite ends of the herb garden.

Haven't cooked with either, until tonight I put together the ingredients for homemade tomato soup which I'll cook down tomorrow and can.

Normally, I would use an entire head of celery, but since I'm using leaf celery and if I remember correctly, it's a bit stronger flavoured, I opted for 3 stalks of it.

Paintman was laughing, saying, it might turn out to be Cream of Celery instead.

Anyone have experience cooking with Leaf Celery that can offer some advice on amounts when substituting for stalk celery?

[Jim]

no but it sounds wonderful.

[bluelacedredhead]

I should take pics of the Leaf Celery. Too dark now though tonight. But it's slim stalks like parsley with large leaves like regular celery. Grew quite well! I figured it would be easy to dry for use in the winter, the same way I would dry Italian flat leaf Parsley. Need to do that once I'm finished using it for soup and V4 juice.

Oh and BTW, the soup turned out just like it always does, so my guess was a good one.

[landarc]

You know, cream of celery soup is very tasty.

[bluelacedredhead]

But with tomatoes in it? LOL

If the sun doesn't come back for a few days, I might have Green tomato soup and Cream of Celery, Sheesh.

[bunkie]

hey blue, we've found the leves on home grown celery to be stronger than the stalks themselves in recipes. i agree with your choice! it's very much like Lovage.

btw, i found out that one can keep a celery plant or two in a pot through the winter to use fresh in recipes! gonna try it this winter.

[bluelacedredhead]

Great idea, thanks Bunkie! I'll try planting some in a pot once we get moved.