The celery was looking dejected and appalling. There were two choices before me. Use it or lose it. Sitting above it were 2 celery roots that I had made plans for, but they too found a place in the back of the fridge. There they sat forlornly wondering if their destiny was the bin as well. <br /> <br />One of my New Year’s Resolutions was to say NO! to food waste. Even with careful weekly food planning, I still erred on the side of purchasing too much. My vow to not shop until I cleaned the fridge out seemed to be tested weekly, -I NEED MILK!- but I am getting better at this, as slow as it seems. <br /> <br />This is really basic cooking technique. Sweat the vegetables, add water or stock; simmer until tender; whiz through the standup blender or use your emersion wand; stir in the cream and season to your taste. Done. <br /> <br />I added a dollop of Icelandic yogurt blended with vibrant bits of chillies and biting chunks of scallions plus my own homemade gluten free Zweiback toast. <br /> <br />Warming, comforting, subtly hued with the two flavors of celery. Winner for my mouth and my New Year’s resolution. A keeper this.

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