I know this might sound odd, but I have only recently started to use Google Reader, any reader for that matter. Now, that doesn't mean I didn't follow all of your blogs before this, but the method I followed was, well a little different. As primitive as this might sound, I used to actually bookmark or mark as favourite the blogs that I wanted to read & every other day I would go to each of the sites to see if there was a new post. I know, very time consuming but thats how I used to do it. Just imagine the extent of my loyalty for all your blogs here!
There was no particular reason for not using a reader, I just didn't look into it. But now that I have ‘discovered’ it, I cant get enough of it. For one, I can follow so many more blogs & sites because I dont have to think about crowding my bookmark folder. Plus I dont have to go to each site wondering if there will be a new post. I just know who has a new one by just looking at the list on the reader. Oh! This is making me sound more & more stupid for not having used it earlier!
I found this one the other day and it made me grin. What a huge difference one word can make!
Just like I am ‘discovering’ the reader for the first time, so also there are some flavours that I have come across for the first time. I could not imagine cooking an apple earlier apart from a jam or chutney perhaps, but a few days back when I had some Celery in my fridge begging to be used I did a quick search and found this recipe on the BBC site which had apples in it. I admit I was very reluctant to actually include the apple in the soup but I did eventually & did not regret one bit! But I did adapt it to suit my taste.
Celery & Apple Soup
Serves 2
Ingredients
- 2 stalks of celery, chopped
- 1 medium sized apple (cored, peeled & chopped)
- 1 tblsp Olive oil
- 1-2 cloves of garlic, crushed
- 1/4 tsp Crushed Red Chilli (optional)
- 2-3 cups water
- 1/2 stock cube (I used Knorr)
- 1-2 tblsp fresh coriander, chopped
- Salt & Pepper
Method:
Heat the olive oil in a deep pan. Once hot add the crushed chilli and after about half a minute add the chopped celery and garlic and fry for 2-3 minutes.
Add the apples next and sauté for another 3-4 minutes. Season with salt & pepper.
Add the water and bring it to boil. Now crush the stock cube and add it to the soup.
Simmer for about 10 minutes or until the celery & apple are cooked.
Add the coriander and cook for another minute and then turn off the heat and allow the soup to cool.
Once cooled, blend it smooth in a blender or use a hand blender.
When ready to serve, heat the soup through and adjust the seasoning. Top it with toasted sunflower seeds if needed. We had it with a toasted wholemeal Pita Bread each and it was quite a hearty meal.
My Notes: It was superb! I was pleasantly surprised with the flavoursome soup because I hadn't known what to expect since I was using apples. But the apple was what gave the soup the flavour – a little sweet, tangy and the crushed chilli provided the much needed (by me!) heat. I will definitely be making it frequently.
