Oh, The Weather Outside Is Frightful

Perhaps you have noticed, avid reader, it is December. Low temperatures, high winds, snow- & ice-covered roads. It's the most treacherous time of the year for us runners/bicylcers.

Mother Nature and I have an agreement though. I respect her ability to wipe out entire civilizations with a well-placed hurricane; she in turn, respects my refusal to stop running outdoors in the face of inclement weather. I don't curse her name when she makes it rain on raceday; she doesn't smite me with lightning when I ride my bike during a thunderstorm. We have a pretty good thing going.

So was I deterred by this Wednesday's nation-wide windstorm? Of course not. The meteorologists might have worked themselves into a fine frenzy, but I was feelin' fine.


It was a most excellent run.

And what better way to end a day spent out-of-doors than with a big bowl of homemade soup? The following is a veganized adaptation of a recipe from this month's Bon Appetit magazine.The original calls for mixing the minced tarragon into plain, non-fat yogurt, and sauteing chunks of sourdough in olive oil to make croutons, then using both as garnish. I was too tired, too sore, and too wind-chapped to care about the ooh-la-la factor.

Blustery Day Celery Soup with Fresh Tarragon

2 teaspoons olive oil
6 green onions, chopped
1 bunch of celery with leaves, chopped
4 cups vegetable broth
6-8 baby white-skinned potatoes, peeled and chopped
1/4 teaspoon celery seeds
3 tablespoons plain soygurt/non-dairy sour cream
2-3 tablespoons fresh tarragon, chopped fine
1 loaf sourdough bread

Heat the olive oil in a medium/large soup pot. Add the onions and sautee a few minutes.
Add the celery, broth, potatoes, and celery seed. Stir to well and bring to a boil.
Reduce heat and cover, letting the veggies simmer until soft, about 15 minutes or so.
Working in batches, puree the soup in a blender (or use an immersion blender like the one that's on my Christmas list) then return to the pot.
With the heat on low, slowly stir in the soy yogurt/sour cream. Sprinkle the tarragon on top and replace the lid, allowing the herbs to steam a bit.
Give everything a few more good stirs before serving with thick slices of sourdough bread.

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So let it snow! Lace up those running shoes! Batten down your hatches! Brave the elements! Look Mother Nature in the eye and refuse to blink! Make some soup!

Viva la winter!