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F974b6f7 06a5 444c 9bee 45b3f1b53012  2016 07 16 17 04 36
Oaktowngirl
Oaktowngirl

Celery Soup and Cheese Sables with Rosemary Salt

I know, it's hot, but sometimes when I have lots of celery going limp in the refrigerator as well as a few types of leftover onions that need to be used-I make celery soup. Very non recipe-sautéd finely onions (yesterday I used red, green onions and shallots), finely chopped celery (including leaves)-about 2 to 1 ratio of celery to onion-in olive oil, add two minced garlic cloves and sauté until translucent. Add about 1/4 cup or less of flour and stir to cook the flour. Add 3 cups liquid-yesterday I used equal parts chicken stock and whole milk. Depending on how thick or think you like your soup, add of subject on the liquid. Season with salt and pepper. It's delicious as is, but you can puree with a stick blender or stand up blender. I like having bits of celery and onion in the soup.

It needs a cracker to go with it and made Anna May's (Food52 member) Cheese Sables with Rosemary Salt. They are almost like eating Cheetos! I'm making these again and think they would be great to have a log of two in your freezer when you need a Cheetos cracker...

1/2 cup plus 2Tbsp.self rising flour (which I looked up and made easily-it's just a matter of adding the right amount of baking powder and salt), 7 Tbsp.softened unsalted butter, 1/2 of grated Parmigiano-Reggiano, 1/3 cup shredded extra sharp cheddar cheese and a pinch of cayenne. Combine everything in the food processor and pulse to form a dough. Shape into one long log about 1.5 inches in diameter, cover in plastic wrap and chill for at least an hour. I put mine in the refrigerator and baked the the next day.

Line two baking pans with parchment paper. Using a sharp knife, slice the dough into 1/8 inch round. Arrange on pans about 2 inches apart and bake in a pre heated 350 F oven on the middle and lower third of the oven for about 15 minutes. I checked every few minutes or so and turned and moved the pans for even baking. You want the sables to be a bit brown so watching them is key. Sprinkle with rosemary salt-made by finely chopping fresh rosemary and incorporating it into sea salt to made as fine of powder as you can.

The right amount of crunch, cheesy and salty goodness to go with the celery soup! #celery

Mary
Mary
Yum! I'm dreaming of crackers that taste like Cheetos...