+GF +SFO
We know what you’re thinking: of all the soups why a cream of celery? Are we right? Well, we were even a little surprised by the notion when we first created this vegan cream of celery. But you know what? This soup is probably one of the best we’ve ever tried. It’s creamy and light at the same time and the flavor will leave you not wanting to share even a drop of this recipe. —LM + AM
SERVES 4
1 head celery, bottom removed and cut in half
1 tbsp (15 ml) water
1 medium white onion, diced
¼ cup (60 ml) white wine
1 tsp vegan butter (use soy-free)
2 cups (472 ml) plain unsweetened almond milk
¼ cup (15 g) chopped basil
1 tbsp (15 ml) lemon juice
1 tsp chopped fresh celery leaf
1 tsp fine sea salt, plus more to taste
½ tsp ground white pepper
Place a steamer basket in a large pot. Fill the pot with water until the water level reaches the bottom of the basket. Bring the water to a boil. Add the celery stalks to the basket in the pot. Cover the pot and let the celery steam for about 10 minutes, or until the celery is soft.
In a medium saucepan, add the water and heat over medium heat. When the water begins to steam, add the onion and stir. Turn the heat down to medium-low and cover the pan. Let the onions sweat for about 4 minutes. When the 4 minutes are up, deglaze the pan with the wine. Turn off the heat.
Add the butter to the pan and allow it to melt into the onion.
Put the almond milk, celery, onions, basil, lemon juice, celery leaf, salt and white pepper in the blender. Blend the ingredients on the soup setting, or on high speed, until smooth and creamy.
Pour the soup back into the pan that you used to cook the onions and heat to your desired temperature.
*SEE PHOTO INSERT