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Cream of Celery Soup

August 28, 2009
Source: The Zen Monastery Cookbook

  • 2 medium-sized potatoes, peeled and diced
  • 1 c. finely minced onion or scallions
  • 4 c. chopped celery
  • 1 tsp. celery seed
  • 1 c. minced celery
  • 1 c. milk or soymilk, warmed (to prevent separation)
  • 3 c. water
  • a pinch of white pepper
  • 1 ¼ tsp salt
  1. Saute the onion and chopped celery in a bit of water until very tender.
  2. Add the water, potatoes, and all of the seasonings except for the pepper.  Bring to a boil, then reduce the heat and cook it all at a simmer until the potatoes are done.
  3. Puree the soup in a blender, then return to the soup pot and add the warmed milk and the white pepper.  Heat gently without boiling and serve (especially with biscuits or dumplings!)

Serves 6-8

From August 28, 2009 Fox & Fawn Farm Newsletter

The Zen Monastery Cookbook: Stories and Recipes from a Zen Kitchen

The Zen Monastery Cookbook: Stories and Recipes from a Zen Kitchen

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