Finding Purpose in the Leaves

How often do we discard something simply because we cannot find a use for it?

Case in point: celery leaves.  They end up in your compost heap at best, your garbage at worst. Right?  You're throwing away flavor, my friend.

When life gives me celery leaves, I make celery soup! This is nice and comforting on a rainy day.  Add a teaspoon of curry powder to give additional kick.

Celery Soup

3 tablespoons butter or cholesterol-lowering margarine
2 cups finely chopped celery leaves and stems
½ cup finely chopped onion (I prefer yellow onion.)
1 teaspoon salt
4 tablespoons flour (preferably a quick-mixing flour such as Wondra)
 (1 teaspoon curry powder – optional)
4 cups milk
Pepper to taste (optional)


In medium sized pot, heat butter or margarine over  medium heat.   Add celery and onions.  Cook until celery is no longer crispy, but still firm and onions are translucent. Do not brown.

Add salt and flour (and curry powder if using).  Stir thoroughly and cook about one minute, but do not brown.  Add milk.  Gently bring to boil over medium heat, be mindful to not let soup burn on the bottom.  If soup begins to stick to bottom, take off heat for five minutes, stir and continue cooking.    Let boil gently for one minute and serve. Season to taste with pepper, if using.

Note: Using quick-mixing flour assures no lumps.  The temperature of the milk does not matter when using this flour.