CREMA DI SEDANO, POMODORI E OLIVE or CELERY AND TOMATO SOUP WITH OLIVES

celery

Today is a beautiful day, the sun is shining, the sky is clear blue, my fridge and larder is well stocked again and I feel like making things, change things – throw away useless old things that no one uses any longer both in the kitchen and the rest of the house. I better follow this urge because its not very frequent, I have hoarding tendencies despite the fact that I like things to be easy but I feel to consumistic when I throw away things. Even if they are broken because I fool myself that I will mend and adjust. I never do. So now I will try to straighten things out here, simplify and de-cluster the house! And then I will make a cake. And the Friday pizza of course, I’m looking forward to that after almost a month without it!

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CREMA DI SEDANO, POMODORI E OLIVE or CELERY AND TOMATO SOUP WITH OLIVES
4 servings

1 kg / 35 1/4oz bunch of celery
500 g / 17 1/2oz tomatoes
1 small onion
750 ml / 26 1/2fl oz stock

3 tbsp or more of roughly chopped good black olives
2 tbsp chopped parsley
salt
extra-virgin olive oil

– Rinse the vegetables well and cut them into chunks.
– Braise the onion for a minute or two before you add the celery. Go on braising until they begin to soften when it is time to add the tomatoes. Add salt (and some sugar if the tomatoes are acid or just boring) and let it braise for 4-5 minutes.
– Add the stock and let it simmer for about 15 minutes.
– Blend the soup in a blender or food processor until smooth, add the chopped black olives and the parsley, stir and serve, warm or cold!

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