A delicious creamy soup that won’t disappoint! I love to serve it as a first course, because it sets the mood for a great beginning to a wonderful dinner with family or friends.
1 cup milk
1 vegetable bouillon cube
4 cups celery, cut into chunks
1 cup white onion, cut into chunks
1 teaspoon salt
1 teaspoon ground ginger
½ cup raw slivered almonds
1 can (14 ounces) coconut milk
- In a large pot combine the milk, water, and the vegetable cube; and bring the mixture to a boil over moderate heat. Add the celery, onion, salt, ginger and almonds. Cover and reduce the heat to simmer (mixture should be rumbling), and cook for about 30 to 40 minutes or until the celery is tender. (When milk is brought to a boil and simmered as it is in this recipe, the milk curdles or “breaks,” so when you uncover the pot, the mixture doesn’t look very appetizing, once you blend it, it turns as smooth as cream.)
- Remove from heat and allow the mixture to cool slightly before transferring to a food processor or blender. Purée the celery mixture in batches until silky smooth.
- Add the coconut milk to the last batch to be puréed; transfer all the puréed soup back into original large pot and stir until well combined. Cook until heated through. Serve immediately.