Recipe of the Week; HOMEMADE CREAM OF CELERY SOUP

My Mom gave me a bunch of celery from her garden. THANKS MOM. I'm not a big fan of this vegetable, personally. If I eat it at all, it's with peanut butter, or I serve it with a crudites platter.

What to do with an overflowing crisper drawer full of long skinny stalks of the stuff? Why, make SOUP, but of course!

I do love my soups. Especially this time of year- they're a great way to use up all those vegetables that mysteriously find their way into my refrigerator via Mom's garden.

I think we've all probably bought those cream-of-celery soup concentrates at some point. I try to stay away from them, I prefer just to have them on hand for sauces and such. Cream-of-celery or -mushroom is exceptionally great spread over a meatloaf prior to baking in the oven. But the soups PLAIN, well... they just don't compare to a homemade version. And the homemade ones don't typically take all that long. Soup can be ready in less than an hour, as it is in this particular recipe.

As always, giving credit where credit is due, all props go to Martha "the magnificent" Stewart. Say what you will about her, but I adore this lady.

Being myself, however, I've fattened up a perfectly fine recipe with a little extra butter, bacon and cheese. But by no means is it necessary. You can just saute the veggies in 1/2 stick unsalted butter and omit the bacon altogether. Same goes for the cheese.

INGREDIENTS

1 tablespoon to 1/4 cup butter (optional)
1/2 pound bacon, cut into small chunks
10 pale-green inner ribs of celery, with leafy tops coarsely chopped (roughly 3 1/2 cups)
1/3 cup chopped onion, Martha's recipe uses shallots exclusively
1 small russet potato, peeled and cut into 1-inch cubes
course salt and pepper, to taste
6 cups homemade or store-bought chicken stock
1/4 teaspoon grated nutmeg, fresh is preferable, but jarred works OK
1/4 to 1 cup heavy cream, depending on your preference

Baguette slices, brushed with butter and toasted in pan or broiler
celery leaves, for garnish (optional)
grated Mozzarella cheese (optional)

Brown bacon in stock pot or dutch oven. Remove bacon, retaining the fat and add 1 tablespoon or so of butter if you need more fat for cooking vegetables. Add celery with tops, onions, potato and black pepper. Salt only if desired, the bacon adds plenty of salt on it's own. Partially cover and cook, stirring often until vegetables are soft but not browned, approximately 15 minutes.

Add stock; bring to a simmer. Reduce heat to low; cover and cook 30 minutes. Stir in nutmeg, let cool.

Puree soup in blender (in batches) or use an immersion blender and puree until completely smooth.

Return soup to pot, season to taste with salt and pepper if desired. Just before serving, heat soup over medium-low heat. Do not boil. Stir in cream and allow to heat through. Serve sprinkled with cheese and bacon crumbles, topped with a toasted baguette and celery leaves.