Celery and Apple Soup, serves 6

  1. Over medium heat, cook onions and celery in the butter with the coriander seeds. Do not brown.  You just want to “sweat” the vegetables.
  2. Add the apple, ginger and Close to Curry blend and stir for one minute
  3. Add the potato, stock and half and half and simmer until the potatoes are fully cooked.  (if soup breaks, do not worry…it will come back when you puree)
  4. Remove from heat and puree in a blender in small batches
  5. Using a chinois or small strainer, strain the blended soup into another pot.  You will need to use a ladle or wooden spoon to push it through.
  6. Whisk together and adjust seasoning
  7. Garnish with the reserved celery leaves and serve.   Soup holds for 4 days in the refrigerator.

Smoked Ham and Cheddar Panini

  1. Build four sandwiches with ham, cheese and mustard
  2. Brush the outside of the bread with softened butter.
  3. Brown in a Panini press or on the stove top.



Celery and Apple Soup

  • 2 TBS butter
  • 1/4 cup diced onion
  • 4 cups diced celery (reserve the light colored, inner leaves)
  • 1/2 tsp coriander seeds, crushed
  • 2 apples, peeled and cored and sliced
  • 1 tsp grated ginger
  • 1 TBS Just Cook Close To Curry blend
  • 4 cups chicken or vegetable stock
  • 2 cups half and half
  • 1 diced russet potato

Smoked Ham and Cheddar Panini

  • 8 slices of your favorite bread
  • 1/4 cup whole grained mustard
  • 12 sliced smoked ham, thinly sliced
  • 4 TBS softened butter

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