I will never forget my second-grade spring break. My parents had the bright idea that we would take an educational tour of the state of Kentucky. We started at Lincoln’s Birthplace, hit a few horse farms, ate breakfast on the track at Keeneland, and ended up at My Old Kentucky Home. Somewhere along the way—one of our first night stops—we went to Harrodsburg, Kentucky, to the Shaker Village of Pleasant Hill.

We saw every inch of this authentic Quaker village, but the part I remember most was the disappointed look on my dad’s face when we got to our room in the inn. It wasn’t the twin beds with trundles underneath, the stark white walls, the uncarpeted floor—it was the tiny, black-and-white television sitting on a small table in a corner of the room. It was Masters week, and that was not what he was picturing for his viewing pleasure. The fairways, greens, azaleas, and sky were all fifty shades of gray.

The silver lining—the food was delicious. We left with all three of their cookbooks and used recipes from them often thereafter. One of my mom’s favorites is the Tomato-Celery Soup, which we called Shakertown Tomato Soup from that day on.

It’s a cinch to make and takes maybe 15 minutes if you are a slow chopper. This company-worthy recipe easily can be doubled or tripled, and it is also perfect any weeknight with a simple grilled cheese.

Tomato-Celery Soup

Serves 4 as a starter

2 tablespoons butter

1 cup chopped onion

½ cup chopped celery

1 (10½-ounce) can of tomato soup

1 tablespoon lemon juice

1 tablespoon chopped parsley, plus extra for garnish

1 teaspoon sugar

½ teaspoon salt

½ teaspoon pepper

Garnish with heavy whipping cream and chopped parsley

Sauté onion and celery in butter; do not brown. Add tomato soup, one can of water, lemon juice, parsley, sugar, salt, and pepper. Simmer for five minutes. Celery will remain crisp.

Top with cream and chopped parsley.

Leslie Likes: Campbell’s Tomato Soup

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Yields 4 Servings

Tomato-Celery Soup

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Ingredients

• tablespoons butter
• 1 cup chopped onion
• ½ cup chopped celery
• 1 (10½-ounce) can of tomato soup
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley, plus extra for garnish
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• Garnish with heavy whipping cream and chopped parsley

Instructions

1. Sauté onion and celery in butter; do not brown.
2. Add tomato soup, one can of water, lemon juice, parsley, sugar, salt, and pepper.
3. Simmer for five minutes. Celery will remain crisp.
4. Top with cream and chopped parsley.

7.8.1.2

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Thanksgiving Thoughts

With Thanksgiving approaching I can’t help but think about all of the things I am really thankful for—excluding the given, of course, health and family.

10 Things I Can’t Live Without

1. 1. My morning cup of coffee

1. 1. Le Creuset cookware

1. 1. Acuvue Oasis contact lenses

1. 1. Pasta

1. 1. Warmth of the sunshine

1. 1. Listerine Breath Strips

1. 1. Rainbow platform flip-flops

1. A wood-burning fireplace
2. Sterling silver
3. Clean sheet night