You can make this paleo style using coconut milk but I chose full sat-fat organic heavy cream. Web search found lots of recipes, some more complex than others. Food dot com’s recipe was simple enough for me. I always modify and change ingredients to use what I already have in the house so this time kicked in green onions, a giant elephant garlic clove and a rubbery carrot. Prep and cook time is about an hour if you don’t stop to take pictures. Makes 4 bowls but not enough to freeze.
2 1/4 cups celery, chopped
1 cup organic chicken stock
1 cup water
2 3/4 cups milk
6 green onions, chopped
1 small red onion, chopped
1 giant elephant garlic clove, chopped
2 garlic cloves, chopped
1 (rubbery) carrot, chopped fine
2 tbsp arrowroot powder
1/2 cup cream
1 tbsp butter
salt, pepper to taste
Put stock, water and vegetables in pan and bring to a boil. Reduce heat and cook 15-20 mins or until soft. Add butter, cream and milk. Thicken with flour or use arrowroot powder. Add 2 tbsp arrowroot powder to 2 tbsp water. Whisk and stir into soup.
Bring almost back to a boil, reduce heat and cook 10-15 more mins. Puree well. If not blended enough it will be stringy so keep blending. It was a little thin so I thickened with more arrowroot.
Salt and pepper to taste and garnish. I used dried parsley and grated Parmesan cheese with crumbled Ak-Mak wheat crackers, though the web consensus seems to prefer celery leaves, parsley leaves, and thinly sliced celery. I liked the soup but next time I’ll sauté first with butter- and maybe garnish with crumbled bacon.
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