Cream of Celery Soup

 Cream of Celery Soup

Ingredients

3 tablespoons butter

1 onion chopped

2 Leeks chopped - white and light green parts only

5 cups celery chopped (I save the outer stalks and use those)

2 carrots peeled and chopped

2 cloves garlic minced

1 can white navy beans drained

4 cups chicken stock (or vegetable stock)

2 bay leaves

1 teaspoon kosher salt

1/4 cup heavy cream

Ground black pepper to taste

Directions

Melt the butter in a thick bottomed pot. Add the chopped onion, leeks,

celery and carrots

Cook on medium heat until the celery and carrots are softened, stirring from time to time.

Add the garlic and cook one minute more.

Add the chicken stock, white navy beans and bay leaves to the pot.

Taste for salt and add salt as needed.

Bring to a boil and then reduce heat and cover the pot. Continue to simmer for 25 minutes.

Allow to cool a bit and then discard the bay leaves. Puree the soup in a food processor or with an immersion blender.

Return the puree to a pot, stir in the cream.

Serve  with Italian bread.

Key Lime Pie

 

 This is a pie that floats in the sky with its light fluffy texture and just the right amount of lime to cut the sweetness. Heaven!

  Ingredients

For the Pie Crust

1 1/2 cups graham cracker crumbs

1/3 cup tightly packed light brown sugar

4 tablespoons melted unsalted butter

For the Filling

5 large egg yolks beaten

1 (14oz) can sweetened condensed milk

1/2 cup freshly squeezed lime juice

1 tablespoon grated lime zest

For the Topping

1 cup cold heavy cream

2 tablespoons confectioners sugar

1 tablespoon grated lime zest

9 thin lime slices

 

Directions

Make the crust first

Preheat oven to 375 degrees Fahrenheit

Set oven rack in middle position

In a bowl, combine 1 1/2 cups graham cracker crumbs and 1/3 cup tightly packed light brown sugar, (you can soften the sugar in the microwave) Melt 4 tablespoons unsalted butter and mix all together with your fingers until well combine. Using your fingers or a glass measuring cup press the graham crackers firmly, starting with the sides first and then into the bottom of the dish. Crust should be about 1/4 of an inch thick.

Bake for 10 minutes or until slightly browned. Let the crust cool while you make the filling.

To Make the Filling

Lower the oven temperature to 350 degrees Fahrenheit.

In a large bowl, combine 5 egg yolks, 1 can sweetened condensed milk, 1/2 cup freshly squeezed lime juice and 1 tablespoon grated lime zest. Whisk together until combined

Pour  ithe thick mixture into graham cracker pie crust

Bake at 340 degrees F. For approximately 15 minutes, but check to make sure the filling is almost set, should be a bit wobbly. Let cool for a good 30 minutes.

 

To make the topping

Using an electric mixer, beat 1 cup of cold heavy cream until it makes soft peaks.

Add 2 tablespoons confectioners sugar and beat until medium peaks form

Spoon over the pie and grate lime zest over the top

Decorate with very thin slices of lime.

You can make the crust a day ahead but the filling should be added on the day you plan  to eat. Key Lime Pie should be served cold.