CELERY SOUP
Serves 2
Serves 2
Adapted from Bon Apetit, this soup is creamy and delicious.
Because you are going to puree the soup before serving, the cutting and chopping can be rough and quick – which means it about 5 minutes to prep and only about 20 minutes to cook
Ingredients
2 generous tablespoons of ghee
2-3 hearty shakes of cinnamon
1 medium shallot, chopped
1 head celery, stalks chopped, leaves reserved
1 small potato, roughly chopped
large pinch pink salt
3 cups low-sodium veg broth
¼ cup fresh dill
½ cup cashew cream*
Olive oil & fresh cracked black pepper, for serving
2 generous tablespoons of ghee
2-3 hearty shakes of cinnamon
1 medium shallot, chopped
1 head celery, stalks chopped, leaves reserved
1 small potato, roughly chopped
large pinch pink salt
3 cups low-sodium veg broth
¼ cup fresh dill
½ cup cashew cream*
Olive oil & fresh cracked black pepper, for serving
Instructions
In a medium saucepan over medium heat, melt the ghee.
Stir in shallots and cinnamon and sauté 1-2 minutes.
Add celery, potato and pink salt. Cook, stirring occasionally, until the shallot is translucent, 7-8 minutes.
Add broth. Simmer until the potato chunks are tender, 8-10 minutes.
Purée in a blender with the dill. Stir in cashew cream.
Taste and adjust salt.
In a medium saucepan over medium heat, melt the ghee.
Stir in shallots and cinnamon and sauté 1-2 minutes.
Add celery, potato and pink salt. Cook, stirring occasionally, until the shallot is translucent, 7-8 minutes.
Add broth. Simmer until the potato chunks are tender, 8-10 minutes.
Purée in a blender with the dill. Stir in cashew cream.
Taste and adjust salt.
* To make cashew cream: Soak 1 cup cashews for 2-3 hours. Drain and rinse. Put the cashews in a blender and fill to cover with pure water. Add one date, a capful of vanilla extract, and a pinch of pink salt. Liquefy and serve.
*Option to garnish topped with celery leaves, fresh cracked pepper, and a drizzle of olive oil.
*Option to garnish with a homemade gomasio, which very simply is: Toasted sesame, finely chopped dulse and a pinch of pink salt.
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