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Celery
Soup - Cream Style
Ingredients
-
1/2 small onion
-
1 Tbsp. oil of choice
(olive, canola, butter)
-
1 cup milk product of your choice
(soy milk is a
good choice)
-
1/4 tsp. cloves
-
1 bay leaf
-
1/4 tsp. thyme
-
7 stalks celery
(include leaves)
-
1 medium steamed potato
-
3 cups vegetable bouillon
-
Salt to
taste
Method
-
Chop onion fine.
- Heat oil of choice in a soup pot and add the onion.
Sauté until the onion is soft.
- Add milk product of choice, bay leaf, cloves and
thyme and keep warm on a low flame until the rest of the ingredients are
ready.
- Stir from time to time. This allows the liquid to take on the
flavor of the spices.
- Cut celery into 1" pieces. Place celery and
leaves into a food processor or blender and chop until fine.
- Add the
steamed potato and continue chopping.
- Add the bouillon, a little a time,
continuing to work the machine until a soup-like consistency achieved.
-
Add soup to pot and warm.
- Do not allow the soup to come to a simmer.
- Stir
frequently.
- Salt to taste.
About The Author
 Eleanor Rosenast discovered the benefits of raw vegetables as eating
them helped her alleviate a life-threatening condition. Eleanor then took
this knowledge and used soup to introduce vegetarianism to her family.
Reprinted with permission her from "Soup Alive!" (out of
stock indefinitely) © 1992,
published by Woodbridge Press, PO Box 209, Santa Barbara, CA 93102. For
more books by this publisher, visit www.woodbridgepress.com
Info/Order
this book.
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