Cream of Celery Soup with Almond Milk

Name: Cream of Celery Soup with Almond Milk
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Austrian,Signature Cuisine
Ingredients: Celery root: 500 g of; Vegetable stock: 400 ml of; Almond milk: 600 ml of; Garlic: 2 cloves of; Onion: 1/2 of an; Sunflower oil: 3 tbsp. of; Cashew butter: 1 tbsp. of; Salt: to taste; White pepper: to taste

Features:

Cuisine:

50 min
Medium

Ingredients

500 g of Celery root
400 ml of Vegetable stock
Or, beef broth
600 ml of Almond milk
2 cloves of Garlic
1/2 of an Onion
3 tbsp. of Sunflower oil
1 tbsp. of Cashew butter
A heaped tablespoon, optionally
to taste Salt
to taste White pepper

Directions

This cream of celery soup is a restaurant-level dish, although you can’t even taste such a delicious one in every restaurant! It’s smooth, creamy and fragrant. It’s just gorgeous!

The recipe makes a vegan variation though you can also use beef broth instead if you like. It will enrich this soup.

I highly recommend adding cashew butter (not sweet!), which you can usually find in vegetarian food shops or departments in supermarkets, or make your own. It gives the soup a creamy consistency, makes it slightly sweet and gives it nutty flavor hints.

Celery cream soup with a subtle multifaceted taste will surprise you and your loved ones!

Bon Appetit!

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Steps

1 Done	PREPARING THE VEGETABLES Dice the onions into small cubes and slice the garlic. Then, peel celery and dice it into large cubes. Dice some celery into small cubes for decoration, about 2 tbsp of small cubes.
2 Done	SAUTÉING THE VEGETABLES Pour vegetable oil into the pot where the soup will be cooked and heat it over low heat. Then add onions and garlic and sauté them (without coloring) until soft for about 10 minutes. Add large celery cubes to the pot, stir so that the oil coats the celery and sauté all vegetables together for a few minutes.
3 Done	SIMMERING THE VEGETABLES Add 400 ml of broth and 400 ml of almond milk to the pot and stir. Increase the heat and bring the vegetables to a boil. Once it boils, reduce the heat and simmer until the celery is soft for about 15 minutes.
4 Done	MAKING THE GARNISH Stir-fry the small celery cubes over high heat in vegetable oil until brown. Place them on kitchen paper towels to absorb any excess oil.
5 Done	GRINDING THE SOUP Once the celery has become soft in the milk, grind the soup in a blender. Add more warm almond milk to achieve the desired consistency. You don't make this soup very thick. Then put the soup back into the pot and heat to serving temperature. Next, add the cashew butter and stir until smooth.
6 Done	SERVING Pour the cream of celery soup onto plates and garnish with stir-fried celery cubes.