The weather is getting more crisp and Autumn-like already, and nothing is more comforting than a delicious, creamy soup. Several years ago I started perfecting my recipe for a classic favorite that my mom used to make for me: Cream of Celery soup. It's easy, too--the hardest part is chopping the celery because you have to watch your fingers LOL.
The great thing about this soup is that it is great as itself, and also as an ingredient in many casseroles. You'll never have to eat those nasty canned soups again! I don't even consider those food. I always triple this recipe and freeze multiple portions for casseroles.
Cindy's Cream of Celery Soup8 stalks of celery, chopped
Vegan margarine (Smart Balance Light is great)
8 c water
8 c vegan stock
1 TB dried minced onion or fresh equivalent
3 c soy or almond milk
Salt & pepper to taste
1. Rinse & chop celery into small cubes.
2. Saute celery and onion in 3-4 TB and a few splashes of stock margarine until soft. Season with salt and pepper. Set aside.
3. Add water & remainder of stock to a seperate stock pot.
4. In batches, blend celery mixture in blender with enough of the soymilk to cream the celery. Add to pot.
5. Bring soup to a low boil and whisk in flour 2 TB at a time until you reach the desired thickness. Taste it often and season accordingly. Reduce heat to a simmer and serve.
I served this soup with basil garlic crisps. These take 5 minutes to make and 10 to bake. They are the perfect crunchy accompaniment to any soup (if you can keep your significant other from eating them ALL before soup is served. Yes, Jeff I am talking about YOU!).
1. Slice a vegan sub roll.
2. Slathered it with vegan margarine & place on cookie sheet.
3. Sprinkled it with granulated garlic and basil.
4. Baked at 375 until golden (about 12 minutes).