Yankee Magazine has already published a list of the best apple orchards in New England. I have had my first pumpkin spiced latte of the year. Fall foliage reports are flying high and low. Word on the street is that fall will be early, and spectacular. Last year saw a crazy October snowstorm and a hurricane, which meant no flaming oranges or bright reds, just bare trees and ravaged crops. Even trick-or-treating was canceled in our town, the slippery sidewalks made it impossible.
It’s mid-September now and already the evenings are cooler, the days shorter. As much as I am looking forward to fall, which is my favorite time of the year, I am not willing to let go of summer. I can feel beach holidays and cold soups slipping through my fingers. To be replaced by hot apple cider and Halloween decorations. So here I am dedicating this post to a summer staple in our home – cold celery soup with slices of buttered crusty bread.
Fairly simple to put together, it also serves as a welcome break from the Earth’s Best jars that keep piling up on the counter, rinsed and waiting to be recycled. If you have a baby who is just graduating from store-bought baby food to the real deal, this will work for him (or her) as well. Just go easy on the butter and the seasoning. For the grown-ups, here’s what you do – saute pieces of celery, one large baking potato and white onions in butter and afterwards, get some blender action going. Add salt, pepper and a dash of lemon to taste, adjust quantity according to number of people, and you have yourself a bowl of summer to enjoy on a crisp autumn afternoon.
Note: For complete recipe see this.