Cream of Celery Soup


Have a stay-in Saturday night. You know the scene: you curl up on the sofa with your date/hound dog/cat under a worn & comfy blanket. Flip on the TV or listen to the radio. Space out. And in that mood, try this easy and cozy soup.

Much like stay-home Saturday nights can be under-rated, celery is a seriously under-rated vegetable. In this simple soup, celery’s subtle flavor comes through and at last, takes a place of pride outside the crudite platter.
Makes 4 servings

4 cups vegetable stock

4 cups chopped celery

3 bay leaves

1/2 tsp. salt

1/4. tsp. ground white pepper

1 tsp. thyme

1 cup chopped onion

4 cloves minced garlic

1 Tbl. olive oil

2 cups unsweetened, plain almond milk

1 tsp. celery seeds

2 tsp. arrowroot powder

2 -3 Tbl. chopped fresh flat-leaf parsley

handful croutons

In a large pot, warm vegetable stock. Add chopped celery, bay leaves, salt, pepper and thyme. Bring to a boil, then simmer on low for 20 minutes.

Meanwhile, saute onions and garlic in olive oil until lightly browned.

Add onions, garlic, almond milk, celery seeds and arrowroot powder to soup. Simmer for another 20 minutes to combine flavors well. Using an immersion blender, puree the soup in the pot until smooth. If you don’t have an immersion blender, puree in batches in a regular blender or food processor.

To serve, stir in parsley and top with croutons. Then curl up on the sofa under a blanket and enjoy.



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