Creamy Potato and Celery Soup

Its quite chilly here at our Little Blue House. So, its officially soup season.  One of our favourites is my grandmothers recipe for Creamy Potato and Celery Soup. 

My Grandad had a Victory Garden which provided so many veggies during the war.. growing in the ground, tubs, window boxes, hanging baskets and his homemade greenhouse made from old windows. Plus he and Uncle Bill shared an allotment behind the village bowling green, created just before the war, where they grew onions and potatoes. 

So, vegetable based soups were often on my Nanas stove. She even made her own stock from all the vegetable peelings which she canned and stored in her large pantry. In Nanas house...nothing was wasted

Now...this recipe says creamy...but theres not a drop of cream in it. The creaminess comes from the potatoes which when cooked long enough breaks down. A quick blend in the mixer and it becomes thick, smooth..... and creamy

Absolutely delicious and filling. My hubby loves it with a bit of ham added. This soup freezes well... but make sure you whisk well when reheating

1 bunch celery, diced

3 large potatoes, diced (for best results use Russet)

1 onion, diced
1/2 teaspoon celery salt (or sea salt)
3 pints /6 cups chicken or vegetable stock
1 tablespoon oil

• Heat the oil in a large frying pan.
• Saute onion and potato for 3 minutes or until the onion has turned translucent.
• Pour in chicken stock and bring to the boil.
• Once boiling, add celery.
• Bring back the boil and lower the heat.
• Add celery salt.
• Let simmer for 30 minutes.
• Puree the soup with blender, until smooth

Crisscrosses

Every afternoon, before my dear hubby gets home from work, I like to take some time for myself, and put my feet up for an hour. Sometimes I read..sometimes I sew.. and sometimes I knit. Sometimes I will listen to music... sometimes I will listen to an old radio show. Sometimes I will have a little snack.. but always I will have a nice cup of tea

Todays little snack was a recipe from Better Homes and Gardens Magazine September 1948. Crisscrosses are basically a Peanut Butter Cookie..and I dont think the recipe has changed over the decades...just the name. 

Original Magazine Photo

Quick and easy to make, they grew quite big... and packed with peanut butter flavour

1 cup shortening

2 beaten eggs

1 teaspoon vanilla

1 cup peanut butter

1 cup granulated sugar

1 cup brown sugar

3 cups enriched flour

½ teaspoon salt

2 teaspoons soda

• Thoroly cream shortening, vanilla, and sugar. 
• Add eggs; beat thoroly. 
• Stir in peanut butter, then sifted dry ingredients. 
• Form into tiny balls with the palms of hands
• Place on greased cooky sheet.
• Press with back of a fork to make criss- cross. 
• Dough may also be rolled and cut if desired. 
• Bake in moderately hot oven (375°) 10 minutes. 

Original Magazine Recipe

Better Homes and Gardens Magazine
September 1948

 

Green Tomato Chutney

 Its been a busy week here at our little Blue House. The Victory Garden is coming to an end and so the harvest has to be preserved. Although we are still getting red tomatoes..many many are still green. So, following in my grandmothers footsteps, Ive been making Green Tomato Chutney.

Nanas original recipe came from the Ministry of Foods Leaflet "Pickles and Chutney" but she ammended it slightly to include apples from Auntie Jeans tree and added raisins...and I have continued with this recipe for many years.

I must say.. its absolutely delicious, especially when its served with a little cold meat or cheese. And for you Brits out there..tastes just like Branston Pickle

2lb (6 cups) Green Tomatoes, skinning is optional

2lbs (6 cups) onions,chopped

1lb (3 cups) apples, chopped
5oz (1 cup) raisins
3 Garlic cloves
1/4 tsp Cayenne pepper
1/4 tsp Black pepper
2 tsp Sea salt
1lb (2½ cups) Brown sugar
32fl oz (4¼ cups) Malt or Apple Cider Vinegar

• Peel, core and chop the apples
• Chop the tomatoes, onions, and raisins roughly and mince the garlic.
• Place all ingredients into a stainless steel pan and bring to a boil. 
• Reduce heat to low and then simmer uncovered for an hour. 
• Keep an eye on it and stir occasionally.

• The chutney will turn brown and will have reduced down within that hour's cooking time. 
• Spoon the chutney into warm, sterilized jars and seal with lids.  
• There is no need to water bath chutneys...but I do for 10 mins
• Label the jars when cool and store in a dark cupboard. 
• Refrigerate the jars once opened

When it's time to eat your chutney, make sure to open a sealed jar at least half an hour before you want to eat, otherwise all you taste is vinegar

Ministry of Food Leaflet, no.6