SAFFRON CELERY SOUP
We use the whole bunch of celery in this soup along with red onion, Dei Fratelli Chopped Italian Tomatoes and pistachio nuts. Seasoned with saffron, caraway, coriander and star of anise!
Makes 9-3/4 cups
1 bunch celery – cut off end and tops, wash well to remove all dirt, then cut stalks crosswise into 1/2 inch wide pieces
1 lg. red onion, 1/2 inch dice
8 c. water
1/2 t. caraway seed
1 T. sea salt
28 oz. can Dei Fratelli Chopped Italian Tomatoes
1/3 c. shelled natural roasted pistachio nuts (I used Wonderful brand)
3 T. margarine
2 T. light brown sugar
1 t. poultry seasoning
2 t. ground coriander
1 t. onion powder
1 t. garlic powder
1 t. smoked paprika
1/2 t. ground star anise
1-2 pinches saffron powder or stigmas
freshly ground black pepper
In large pot combine celery, onion, water, caraway and salt. Bring to boil, reduce heat to medium-low, cover tightly and cook 30 minutes.
Add tomatoes and remaining ingredients. Stir well, then cook 30-45 minutes, covered, stirring as needed.
Adjust for salt and pepper and serve, or refrigerate when cooled for later use.
Notes: Dei Fratelli Tomatoes work nicely in this soup. If you can’t locate them, then substitute petite diced tomatoes and add a little Italian seasoning – oregano and basil – to taste.