Cream of Celery Soup
Recipe Created by Ruth Paget
One
of Monterey County California’s top ten crops is celery. (More than 100 crops are grown in Monterey
County). I consider this soup super easy
to make, if you have time and an immersion blender.
Serves
4
Ingredients:
-2
tablespoons olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-8
to 10 washed and trimmed stalks celery.
-1
(32-ounce) container chicken broth
-32
ounces water
-1/4
cup quinoa flour
-1
cup cream
Steps:
1-Sauté
onions, garlic, and celery in olive oil for 5 minutes in a soup pot.
2-Add
chicken broth, water, and quinoa flour to the soup pot.
3-Bring
soup to a boil and let boil for 30 minutes.
4-Remove
soup from heat and let cool. Insert an
immersion blender and purée the soup till it is smooth.
5-Stir
in the cream and warm the soup before serving.
A
sprinkle of paprika looks good on this soup.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
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