Cream of Celery Soup

This was a huge hit resulting in Dad eating three bowls. It's hearty but not heavy. Hubby and kids liked it, too (those who tried it, anyway!)

Cream of Celery Soup

12 large celery stalks
2 T olive oil, divided
1 large onion, chopped
8 cloves garlic, minced
2 T garbanzo bean flour (use regular if desired and if gluten is not an issue)
4 medium potatoes, peeled and diced
water (as needed to cover)
1 cup vegetable stock
2 tsp seasoned salt. I used "Jane's" with a side of "Slap Your Mama".
1/4 c mixed chopped fresh parsley and dill
1/4 c celery leaves
1 to 1-1/2 cups soy, rice or almond milk, as needed
Salt and freshly ground pepper to taste
Chopped fresh dill or parsley, celery seeds for garnish

Trim 10 stalks of celery and cut into 1/2-inch dice.
Trim the remaining 2 stalks, cut them into 1/4-inch dice, and set aside.

Heat a tablespoon of the oil in a large soup pot.
Add the onion and garlic and saute over moderate heat until the onion is lightly golden.
Sprinkle in the flour and stir it in until it disappears.
Add the 10 stalks of celery, the potatoes, and just enough water to cover. Add stock.
Bring to a boil, then add the seasoning mix, fresh herbs, and celery leaves.
Simmer over low heat until the vegetables are tender, about 25 minutes. Remove from the heat.

With a slotted spoon, transfer the solid ingredients to the container of a food processor or blender and puree, in batches if necessary, until very smooth. I used a stick blender and did it right in the pot!

Stir back into the soup pot.

Return to very low heat and add enough milk to achieve a slightly thick consistency.

*Note: I didn't find that the milk made it thick. I added the full cup and a half, but added about 1/4 cup of potato flakes after that to thicken it. Next time. I will compensate by adding an extra potato to the pot instead.

Heat the remaining 1 tablespoon of oil in a small skillet.
Add the reserved celery and saute over moderate heat until it is touched with golden spots.
Add to the soup, then season to taste with salt and pepper.
Serve at once, or allow the soup to stand for an hour or so, then heat through as needed.
Garnish each serving with chopped dill or parsley.

I will be making this again, for sure. Real comfort food!