Wow! What a delight this soup was... I just moaned my way through my bowl, wishing the entire time I had not cut the recipe back. I WILL make this again. The only thing I did not add was the celery root and the leek. Otherwise, made to specification and I topped with a sprinkle of Cajun seasoning and fresh ground black pepper. YUMMO!!! Thanks so much for posting this. Made for Pick A Chef, 2010.
First off, let me say that you have one of the tastiest celery soups that has ever been on my table! Second, it probably took me longer than the 30 minutes to decide just how to put it all together! Since there 4 optionals, let me say that I included the leek, the garlic & some homemade vegetable stock, but I did leave out the mushrooms (personal preference, only)! And, I seasoned it with lemon pepper rather than using the ol' S&P! Two of us managed to consume half of what I made, & the rest went into another recipe that called for this very ingredient! All that, just to let you know how much we enjoyed your soup, & I'm keeping this recipe around for future use! Many thanks for sharing it! [Made & reviewed for one of my adotees in the current Pick A Chef event]
I absolutely love this soup! Thank you for the recipe! Modifications - Coconut oil (Nutiva virgin) instead of soy margarine to make the roux - Olive oil instead of canola oil to saute the onions - Unsweetened hemp milk instead of soy milk - White whole wheat flour - Puree half the cooked vegetables in blender Notes - I included all of the optional ingredients - Very creamy texture - Delicious celery-like flavor from the celery root chunks (highly recommend!) - I used shiitake mushrooms and they are perfect in this soup!
One of the most tasty soups so far. I made it exactly as prescribed except I just used regular margarine instead of soy margarine. You won't be disappointed.