I am somewhat obsessed with redheads too (I am one) but I try not to collect them. Generally. Anyway, I like to think my obsessions make me charming. Lovable. Interesting.
Others in my family like to say I'm eccentric. Obsessed. Weird. (That was my five-year-old's choice of words. Later she told me I'm the best Mommy in the world. Go figure.)
One hobby that I'm not apologizing for is my knife and pot collection. I love cooking, and I love for it to be comfortable. Sure, I could make do with a rusty old knife and a battered pot. But it's so much more fun to use a pretty Japanese knife. Or even my simple but fantastic paring knife. And of course, my Le Creuset pot. (Or, pictured above, almost as fantastic, my Lodge cast iron Dutch oven.)
Creamy Celery Soup
This recipe makes about six servings. It's a light soup, so I find we enjoy large servings. This is one of those soups that I prefer with water, rather than stock. It allows the subtle flavors of the celery and dill to shine.
2 tablespoons oil
1 onion, chopped
8-10 medium cloves garlic, chopped
5-6 cups chopped celery (from about 3 heads)
1 medium potato, peeled and chopped
¼ cup chopped dill, plus a bit more for garnish
about 4 cups of water
1 tablespoon kosher salt
pepper to taste
In a large stockpot, heat the oil over medium heat. Sauté the onion for about five minutes, till soft. Add the garlic and celery and sauté for another five minutes or so till your kitchen is fragrant.
Add the potato and dill, and mix well.
Add about 4 cups of water, more or less, enough to JUST cover the vegetables. Add the salt and pepper, and bring to a boil over high heat.
Lower the heat and simmer for about 45 minutes. If possible, let the soup cool for ½ hour before transferring to a food processor or blender. (You can also use a stick blender if you prefer.) Puree till smooth.
Reheat gently, adding water if the soup is too thick, and seasonings as needed.
Serve hot, garnished with dill if desired.