Cream of Celery Soup

 This makes a believer out of even the most skeptic celery or cream of soup eater as long as you use farm fresh/homegrown produce!

Cream of Celery Soup

1 bunch celery, coarsely chopped,

1 large Yukon Gold or red potato, peeled, coarsely chopped

1 medium onion, coarsely chopped (can add or use leek if you need to use some up that is languishing in your fridge)

½ cup bacon grease or unsalted butter

Kosher salt, to taste

fresh cracked pepper, to taste

3 cups low-sodium chicken broth

 

¼ cup chopped dill

½ cup heavy cream

Throw everything but the broth, dill, and cream in a pot.  Saute for a while and then add the broth and cook until everything is soft.  Throw it in your blender with the dill and puree the hell out of it.  Pour back into the pot and stir in the cream. Enjoy!

Blackberry Crumble/Crisp

 It's that time of year with way too many blackberries...maybe way too many is a misnomer.  We have plentiful blackberries and this is a perfect recipe for using it up.

Blackberry Crumble/Crisp

Filling part

• 8-12 c blackberries, rinsed off
• 2/3 c flour
• 2/3 c white sugar
• lid full of lemon extract
  

 Topping part

• 1 1/3 c old fashioned rolled oats
• 1 c brown sugar
• 1/2 c flour
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp salt
  
• 2 T oil
• 6 T softened butter
•  1 tsp lemon extract
  

 Preheat oven to 375 degrees F. In a large bowl, gently combine blackberries, sugar, lemon extract, and all-purpose flour. Transfer to an 9 x 13 baking dish. For the crumble topping, combine all ingredients in a medium bowl (just use the one you did the filling in cause lie and work together with a pastry cutter until the ingredients resemble a crumble.  Sprinkle the crumble topping over the blackberry mixture. Bake crumble until the the topping is golden brown and blackberries are bubbling, about 40 minutes. Let cool for 15 minutes before serving.