Planted some more basil this evening… here is a great tip I like to start my herbs in 1/2 cracked open egg shells… this a a great way to reuse and then when you go to plant them outside you just put the whole thing in the ground and the sharp eggshells edges help to keep the slugs away from your herbs… I even planted mine in dyed eggs so pretty:)
Happy Tuesday to all….
Here is the recipe for the delicious light and very healthy soup from last nights class….
Creamy Celery Soup
Ingredients
2 tablespoons butter
14 large stalks of celery, sliced 1/2 inch thick crosswise
Celery leaves for garnish
1 cooking onion
1 baking potato, peeled and cut in 1/2 inch cubes
Coarse salt
Celery Seed
1 to 2 tablespoons fresh lemon juice
Directions
Heat butter in a large saucepan over medium heat.
Add celery, onion, and potato; season with salt.
Cook, until vegetables begin to soften, 8 to 10 minutes.
Add 6 cups water to saucepan; bring to a boil.
Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
Working in batches, puree soup until smooth
Return soup to pan; stir in lemon juice, and season with salt.
Serve, Fancy it up with celery leaves