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.
I used a broth that had tomato in it giving the soup a ruddy brownish hue. Try to use a clear broth to get a more spring-like pale yellow-green that highlights that speckled emerald of the dill.
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
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. Serve topped with celery leaves, fresh cracked pepper, and a drizzle of olive oil.
I topped my bowl with a homemade gomasio, which very simply is: Toasted sesame, finely chopped dulse and a pinch of pink 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.