Garlicky Cream of Celery Soup for Mike

[Guest guest]

@@@@@

Garlicky Cream of Celery Soup

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.

6 servings

 

Soups for all Seasons: Bountiful Vegetarian Soups, by Nava

Atlas

Source: Shari Clayton Brownlee for ivu.org

MC format by Chupa Babi: 01.18.06

-----