Howdy there darlins',

Been gittin' some mighty chilly nights last few days an' I kin see we're headin' fer dern cold weather with winter a short ways down the road. An' that means it's time ta keep the soup kettle steamin' on the stovetop. Wintertime soup jes make ya feel good through an' through, don't it?

Well, darlins' I visited the farmstand t'other day an' when I noticed celery was on sale fer dirt cheap, I bought 3 bunches an' spent the afternoon choppin' an' mixin' an' out come a mighty tasty soup. It was light as a feather an' so soft an' creamy it was like eatin' spoonfuls o' satin clouds. It was mighty fillin' too.

If'n y'all start yer meal with a nice salad with some good greens an' plenty o' chunky vegetables, why all's you need fer a good meal that don't rob yer whole paycheck is a nice bowl o' Cream o' Celery Soup. Put some nice whole grain bread on the table an' you got all the fancy food ya need.

An if'n y'all come ta the table feelin' a little down in the dumps, why jes spoon up a bowlful o' this nice soup an' finish it ta the last drop. Purty soon you'll be gittin' up from the table feelin' mighty chipper. Stay warm, now, darlins'

Yer ever lovin' Aunt Nettie

Cream of Celery Soup

Yield: 4 servings

4 cups (1 liter) chopped celery
1 medium onion
1 small carrot

1 clove garlic, minced
1 cup water

4 cups (1liter) regular or unsweetened soymilk
1/2 pound (225g) potatoes, unpeeled, diced
2 tablespoons nutritional yeast
1 bay leaf
1 teaspoon sea salt
Dash nutmeg

1 1/2 teaspoons maple syrup
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons finely minced parsley

1. Put the celery in the food processor and pulse until the celery is finely minced. Transfer to a 6-quart (1.5 liter) pot.
2. Put the onion and carrot in the processor and pulse to mince them finely. Add them to the pot and add the garlic and water. Water-sauté over high heat for about 15 to 20 minutes until the vegetables are softened. Add small amounts of water as needed to prevent burning.
3. Add the soymilk, potatoes, nutritional yeast, bay leaf, sea salt, and nutmeg and bring to a gentle boil. Reduce the heat to medium and simmer about 15 to 20 minutes, or until the potatoes are very soft.
4. In batches, transfer the soup to the blender and process until smooth and creamy, or use an immersion blender to puree the soup in the pot. After blending the soup, add the maple syrup, salt, and cinnamon. Warm through and garnish with finely minced parsley.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.