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Garlicky
Cream of Celery Soup
From: Shari
Clayton Brownlee
Here's a great vegan soup recipe that a bunch of my meat-eating
friends loved.
6 servings
Soups for All Seasons :
Bountiful Vegetarian Soups
by Nava Atlas
[buy
US]
[buy
UK]
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From: Soups for all Seasons: Bountiful Vegetarian Soups, by Nava Atlas
- 12 large celery stalks
- 2 T margarine, divided
- 1 large onion, chopped
- 8 cloves garlic, minced
- 2 T unbleached white flour
- 3 medium potatoes, peeled and diced
- water
- 2 tsp salt-free herb-and-spice seasoning mix
- 1/4 c mixed chopped fresh parsley and dill
- 1/4 c celery leaves
- 1 to 1-1/2 cups soymilk, as needed
- Salt and freshly ground pepper to taste
- Chopped fresh dill or parsley for garnish
Trim 10 stalks of celery and cut into 1/2-inch dice.
Trim the remaining 2 stalks, cut them into 1/4-inch dice, and set
aside.
Heat a tablespoon of the margarine in a large soup pot.
Add the onion and garlic and saute over moderate heat until the
onion is lightly golden.
Sprinkle in the flour and stir it in until it disappears.
Add the 10 stalks of celery, the potatoes, and just enough water
to cover.
Bring to a boil, then add the seasoning mix, fresh herbs, and celery
leaves.
Simmer over low heat until the vegetables are tender, about 25 minutes.
Remove from the heat.
With a slotted spoon, transfer the solid ingredients to the container
of a food processor or blender and puree, in batches if necessary,
until very smooth.
Stir back into the soup pot.
Return to very low heat and add enough soymilk to achieve a slightly
thick consistency.
Heat the remaining 1 tablespoon of margarine in a small skillet.
Add the reserved celery and saute over moderate heat until it is
touched with golden spots.
Add to the soup, then season to taste with salt and pepper.
Serve at once, or allow the soup to stand for an hour or so, then
heat through as needed.
Garnish each serving with chopped dill or parsley.
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