Creamy Garlic & Celery Soup
Trim 10 celery stalks and dice into 1cm pieces. Trim the remaining stalks, dice finely and set aside.
Heat a Tbsp margarine in a large soup pot. Add onion and garlic and sauté over moderate heat until the onion is lightly golden. Sprinkle in flour and stir for one minute. Add diced celery, potatoes and enough water to cover. Bring to boil before adding stock cube, 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 a food processor or blender and purée until very smooth. Return to pot on a very low heat. Add enough soy milk to achieve a slightly thickened consistency.
Heat the remaining tablespoon of margarine in a small skillet. Add the reserved celery and sauté over moderate heat until lightly golden. Add to the top of the soup before seasoning with salt and pepper.
Garnish each serving with celery leaves or some fresh herbs.
- 12 celery stalks
- 2 Tbsp margarine
- 1 onion, chopped
- 8 garlic cloves, minced
- 2 Tbsp unbleached white flour
- 3 potatoes, peeled and diced
- 1 vegetable stock cube
- 1/4 C fresh parsley, chopped
- 1/4 C fresh dill, chopped
- 1/4 C celery leaves, chopped
- 1 1/2 C soy milk
- Salt and pepper, to taste
- Chopped fresh dill or parsley for garnish