Celery is often mistaken for a vegetable but it is actually an herb that is native to the warm Middle Eastern and Mediterranean regions of the world. The celery we know and easily recognize today with their large, upright stalks was not developed until the late 1700s and modern science continues to make improvements on the herb as now there are even string-free varieties available to choose from.

1. Celery is often mistaken for a vegetable but it is actually an herb that is native to the warm Middle Eastern and
Mediterranean regions of the world. The celery we know and easily recognize today with their large, upright stalks was
not developed until the late 1700s and modern science continues to make improvements on the herb as now there are
even string-free varieties available to choose from.
Celery is rather high in fiber and offers an impressive amount of vitamins C and K and its beneficial fruits or tiny seeds
are often used for flavoring foods as well. Fresh and crisp celery offers a distinctive crunch for salads and when it is
cooked it provides great flavor for soups, stews, and sauces.
Celery is also a primary component of stuffing and can be used in so many different dishes including cream of celery
soup, chicken, egg, and tuna salads, rice dishes, and also casseroles. Raw celery is even good for serving as an appetizer
along with cream cheese, peanut butter, or vegetable dip.
When buying celery, look for stalks without any wilted or brown leaves on top and the individual stalks should be firm
and unblemished. Although celery is available all year long it tends to taste best when it is harvested during the fall and
winter months in warmer climates.
To prepare celery, simply rinse each stalk thoroughly to remove any mud and dirt and then remove the white bottoms
and leafy tops before cutting or chopping.
Celery will keep fresh in the refrigerator for up to two weeks when stored loosely in a plastic bag. Submerging in cold
water for a minute or two will help to restore some of its original crispiness if the stalks have just started to soften as
celery is mostly made of water. Once the leaves of the celery stalk appear wilted that is a good indication the celery
itself is not fresh.
Soup in the foam of celery, small meatballs of poularde
Ingredients:
400 g of celery turnip
2 scallions
20 g of butter
1 c. in coffee of hacked parsley
1 black truffle
1 pod of garlic
1 lemon juice
2 c. in soup of beaten cream
400 ml of bouillon
100 ml of white wine
1 c. of oil of truffle
Joke:
300 g chest of poularde
50 g of let us add pepper yellow and red
30 g of scallion
2 pods of garlic
1 c. in soup of coriander hacked
20 ml of oil of sesame
salt and pepper
chilli
1 egg
10 ml of rapeseed oil
Method:Peel the celery and cut it in small pieces, then put it in a saucepan. Add the garlic, scallions, a little sugar, some
salt, some pepper, some lemon juice, some bouillon of hen, some white wine and some cream. Let the whole prepare.
Made supporting the decoration for the soup. Hack the chest of poularde, season with some garlic, with scallions, 1 egg,
of coriander, some chilli, some salt, some pepper, the hacked parsley and the red and yellow poivron. With this
preparation, make meatballs. You can possibly cook them with leaves of coriander. Mix the soup simply and add a spoon
of taken up cream. Dispose the small meatballs of poularde, pour the foam of the soup, the truffle over and, for the
decoration, some leaves of cool parsley.
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