Soup Celery

Three kinds of celery are cultivated for culinary use, one for the stalks, another for the roots, and the third for its leaves. Leaf celery has a stronger, more herby and assertive flavour than the other two varieties and is generally not eaten raw. It gives more flavour to soups and stews than does stalk celery. Usually we only use this leaf celery in our vegetable broth but if you like the savoury warming flavour perhaps a little finely chopped into a pasta sauce will stir your imagination. In fact any dish that uses the stalk celery can be enhanced with a little of the leaf.