By evelyn/athens on July 24, 2004
Photo by PaulaG
Photo by PaulaG
"Ridiculously easy and very refreshing."
Serving Size: 1 (367 g)
Servings Per Recipe: 2
"Super easy, mild and refined! I made this vegan by using rice and cashew milk, and a splash of vinegar. Will definitely make again!"
"Definately easy and I made it even easier by using my Vita-Mix. Placed all the ingredients in the Vita-Mix along with some hot water and processed until steaming about 5 minutes. Poured the soup into a glass container and refrigerated until serving time. Added the chilled buttermilk just before serving. The buttermilk adds a nice twang. This soup did require salt and it was topped off with fresh ground pepper. Thanks for sharing this easy, easy recipe."
"Delicious! I served this soup warm instead. Added one clove of garlic and 1 tablespoon butter. Heated the buttermilk, but made sure not to burn. Ideally, one would want to use the best quality celery you can find since it is the star of the show. The caraway was a welcomed "treat". Served with the Mexican version of French bread called bolillos. As the intro says, this soup is ridiculously easy to prepare and Ev was right! Can't wait to try this next summer as a chilled soup! Thanks for posting. cg "
"This recipe achieves a miracle--liquid essence of celery. I chose to strain the soup through a fine-mesh strainer--result: a very thin cream, intense celery flavor, slight tang from the buttermilk. Served with crostini with anchovy butter, it was a magnificent first course. The balance I froze and made celery sorbet which I am looking forward to serving in little scoops on top of gazpacho."