Just taking a bit of time to blog while I am on holiday here in London. While being here I have been reminded of something that I came to realise when I used to live in Dublin and that is just how quickly it gets dark. You think it is about ten o’clock judging by the darkness outside but in fact it really is five o’clock. The photo below was taken at about 6 in the evening.
I don’t mind it but it definitely affects your mood. Suddenly tea sounds like an excellent idea to fight off the chill or even the fatigue. You just want to be cosy and an English tea is just the perfect solution. I love it. (I have stocked up on the stuff to take home!) Or even going home and having a nice dinner sounds perfect. The Spanish are always going on about how strange they think it is that people have dinner in England around 6 or 7 instead of the typical Spanish time of ten or even ten thirty but they need to take a closer look and realise that weather, seasons and climate play a big part in people’s lives.
During the holidays, I prepared this recipe from Martha Stewart for my guests and they all raved about it. With winter coming, it is a good idea to have recipes on hand that are easy, cheap and yummy! Perfect for fighting off a chill! I adapted the recipe slightly because she uses a medium onion but I had leeks on hand. I know my photo of the soup is not so remarkable but it tastes delicious.
2 tablespoons butter
1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
1 large leek, coarsely chopped
1 baking potato, (8 to 10 ounces),peeled and cut in 1/2 inch cubes
1 to 2 tablespoons fresh lemon juice
Heat butter in a large (4-quart)saucepan over medium heat. Add celery, leek, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.
Enjoy and big higs and kisses from my new favourite city!