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.
6 servings
1 cup milk
1 cup water
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.
