Waldorf Soup and a Blogging Break


So the time and space for blogging has been a bit thin on the ground recently, and I think it’s going to get a whole heap worse before it gets any better. It’s all well and good planning your ideal kitchen but somehow I underestimated the preceding chaos. And that’s saying something considering the background chaos that we’re used to dealing with around here, believe me. So for the next couple of weeks or so (fingers crossed) simple is the name of the game.  Don’t even ask about the couple of weeks after that.

So when simple is the name of the game, soup is obviously going to be the dish of the day. And a quick check of the veg rack showed that this week’s would have to be one with quite a lot of celery in there. Now I don’t know about you and yours but my children are alright with celery in the classic role of flavour enhancer but they’re not so keen on it as a stand alone ingredient. Bearing this in mind I thought I’d give it a go with some other ubiquitous autumnal flavours. Now apart from the many British comedy miles the Waldorf salad has given Faulty Towers the actual flavours of the salad itself are also genius with the apple providing a much needed sweetener to counteract the rather savoury nature of the celery. And, of course they’re perfect for this time of year (even if salads aren’t) so that seemed as good a place to start as any.  But with the situation with the kitchen will have to be as good a place as any to finish albeit for just a few weeks. If all goes to plan I’ll be back in time for Christmas.

Waldorf Soup Recipe

Serves 6:

2 heads celery, leaves included

1 large lettuce

4 cloves garlic

4 small eating apples

200g walnuts

100ml kefir (or natural yoghurt)

3-4 tbsps cottage cheese

1 tbsp thyme

600ml veg stock

Start by crushing the garlic then throw the celery into your own with the lettuce. Cover in an inch or so of water and turn up the heat so that the veg starts to soften.

Add the garlic, apple, walnut and thyme to the pan then top up with the vegetable stock.

Bring to the boil then turn the heat down and simmer for fifteen minutes.

Stir through the cottage cheese and kefir then blitz thoroughly in a blender until it’s nice and smooth.

Serve immediately, sprinkled with freshly chopped chives.



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