Monday, November 1, 2010

Rich Celery Soup For World Vegan Day !

I grew up loving Campbell's Cream of Celery Soup.   Looking back I am now amazed how easily we were  duped into accepting anemic, condensed, canned soups as the standard.   With little more than cheap fats, salt, sugar and modern industrial flavorings and thickeners, coupled with comforting advertising ( Mm, mm Good ! ) an entire generation grew to associate "soup" with the iconic red and white can.   So is it any wonder that when I felt a craving for some celery soup, my taste buds wander way back to the '60's ?   But now I not only wanted it vegan, but thick, creamy and nourishing as well.   Here's what I came up with yesterday. The kale adds depth of flavor without overwhelming.    It hit the spot so well, I am going to make it again today, and this time get a picture !   This recipe is meant as a could toss in garlic and onions if you want, maybe carrots as well.  Or maybe  leeks and celery...hmmm...I'll have to try that !  Today I added almost 2 cups of minced up kale, and it still mostly tasted like a thick, creamy celery soup.
Rich Celery Soup
2 cups finely chopped celery
1 cup finely chopped kale ( stems removed )
1/2 cup raw cashews
2 cups broth, bullion or water
1 teaspoon Spike, or other seasoning salt
1 cup vegan milk ( I used soy this time )
2 tablespoons flour ( I used wheat, but rice flour, garbanzo bean flour, and others would work ,too )
Finely chopped parsley or cilantro
Toss the celery, kale and cashews into a medium saucepan with the Spike.   Bring to a boil, reduce to a simmer and then cover loosely for about 15 minutes, or till the veggies are very soft.  Remove from the heat. Mix the flour with the milk and set aside.   Using a  hand-held immersion type blender, buzz the veggies, cashews and broth till very smooth.   You may be able to do it in the depends on your immersion blender and the softness of the veggies in the soup... (or pour the soup into a real blender ).   Add the milk and flour mixture and blend a little more.   Return the soup to the heat and cook on medium high until thick and bubbly...about 5 minutes or so.   Serve up and sprinkle with the parsley.   Or cilantro.   I love cilantro :)
Makes about 5 cups of soup.

1 comment:

vka2b said...

This looks great, Dale. I made a similar soup a few days ago, but used celeriac instead of celery, and it turned out wonderfully. You get the same flavor as celery but a creamier texture due to the potato-like consistency of the celeriac. Your post came at a good time because if any of your readers have CSA shares, they might have some celeriac to use up at this point in time!