Grief and roasted cream of celery soup.

Monday morning I smirked in the mirror. I rolled my eyes as I covered a small love bite under my left collarbone with concealer.

I was unprepared for the breakup Monday night. I didn’t think I’d be the one who was left.

I knew this relationship wasn’t going the distance. If my google search, “I don’t think I’m attracted to my partner anymore” from three weeks ago is indicative of anything it’s that I knew there was a stopping point.

That still doesn’t mean there’s not grief or a sense of loss. Today, Tuesday, I had a couple major successes at work. I wanted to call him and share my news. Instead I left at 3 p.m. not feeling well. I cried all the way home.

The parting was as amicable as possible, but I still feel bereft of companionship. There’s more to the story, there always is, but it’s private and that’s how it will remain.

Before the events of Monday night, I made this soup from the slightly droopy celery I had left in the fridge. I enjoyed it and I managed to keep it down despite all the crying. No “Exorcist” reenactment for me, thank you very much.

This is a very straightforward recipe, and I’d imagine it is probably adaptable to any leftover veggie you may have in the fridge. My only struggle with this recipe is that I have a mini food processor, which makes blending this soup slightly problematic.

Roasted Cream of Celery Soupmakes ~5 cups soup


8 stalks celery, washed and roughly chopped

1 medium onion, diced finely

2 cloves garlic, grated into paste



4 cups hot veggie stock or water

2 Tbs. unsalted butter

2 Tbs. olive oil, divided

3 Tbs. all-purpose flour

1/2 cup half-n-half


  1. Preheat oven to 400*F. On a baking sheet, toss celery in Tbs. olive oil, salt and pepper. Roast until tender, about 25-30 minutes.
  2. In a soup pot, melt butter and remaining 1 Tbs. olive oil. Add onion and cook until translucent. Add garlic and cool for another 1-2 minutes. Add flour and cook another 2 minutes.
  3. Puree roasted celery in batches in a food processor. Add the hot stock or water to the onion roux. Add in pureed celery.
  4. Finish with the half and half. Salt and pepper to taste.


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