How nice to see you! Here.
( Neighbor Nancy passes you a fresh Parker House roll and a some blueberry jam )
So, you’re stuck again without enough groceries to do squat. Well, you’re not the first one to drop by and ask for ideas today. That is for certain.
Why don’t you join me in the kitchen for another waiting-for-payday recipe? It’s an old Great Depression classic soup.
Now, the purpose here is to feed hungry tummies. These are not culinary masterpieces, just simple inexpensive comfort foods. If this one doesn’t strike your fancy, just try a different one from the waiting-for-payday category on the right.
Do you know the #1 wasted food in the kitchen?
We just add little bits to salads or slather one with peanut butter for a snack, but that’s kind of it. People forget that you could just sweat it with a little bouillon and serve it with a little butter as a side vegetable.
Something like 90% of all purchased celery ends up on the compost heap. Or worse, in the garbage.
4 Tablespoons Butter (Out? see notes below)
4 Tablespoons Flour
1 Quart Water ( 4 cups )
1 + 1/3 Cups Nonfat Dry Milk (don’t have any? see notes below )
3 Cups Celery, diced (not quite enough? That’s okay. )
4 bouillon cubes (see notes below )
Optional: 1 cup of leftover mashes potatoes or 1/2 cup of potato flakes
1. In a medium sauce pan, over medium low heat, melt the butter.
2. Add the celery and stir it around, until it is translucent.
3. Add flour
Stir this frequently for about five minutes or until the pot looses the starchy smell.
4. Throw in the bouillon cubes.
5. While stirring, slowly add the water.
6. Stir in the dry milk.
If you adding the optional mashed potatoes, add them now.
7. Stirring as needed, cook until thickened.
8. Serve hot.
Add pepper to taste.
A little shredded cheddar cheese can zip this up, even parm. from the shaker. Add it as a garnish or stir in near the end of cooking, so it doesn’t just stick to the pot.
Got any wine around? Splash some in. Oh, go ahead. The alcohol evaporates as it cooks, leaving the rich flavor.
Butter substitute: margarine, oil, lard, bacon grease, shortening
Nonfat Dry Mik substitute: Swap the water and dry milk for…
1. 2 cups canned evaporated milk and 2 cups water or
2. 1 quart of regular jug milk ( I never do this because it is such an expensive way to make it, but… )
Bouillon: Not nescessary, but it does improve the flavor. Beef gives the fullest flavor, but tints the soup slightly.
Celery: So you diced it all up only to discover you have like half a cup? Oh, I’ve been there. Cut the entire recipe.
For 1 serving:
2/3 c. celery
1 cup milk (or 1 c. water + 1/3 c. nonfat dry milk )
1 bouillon cube
It’s amazing how much better you feel after you get a little something in your belly.