When it looks like this outside....
and you have an overabundance of celery....
it's time for more soup.
I started with this recipe from Epicurious...and adapted. I added a large parsnip and a yukon gold potato. (I had no celery root)
Ground some celery seed and tellicherry pepper together for spice. And I don't puree....I like a chunky soup. Sometimes I mash it a bit with my potato masher.
Oh, and when I finish it, I won't be using heavy cream...maybe a bit of half and half.
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