Cream of Celery Soup with Spinach and Crispy Onions
Serves 2 as a meal, 4 as an appetizer
1 tablespoon neutral oil
1 bunch celery, trimmed and chopped, leaves reserved
1 medium onion, chopped
2 medium (9 ounces) waxy potatoes, peeled and chopped
pinch cayenne
2 cups vegetable broth
2 cups water
Sea salt and ground white pepper
2 tablespoons vegan cream cheese
1 cup thinly sliced spinach, tough stems removed
1 teaspoon fresh lemon juice
Crispy Onions, recipe below
1. Heat the oil in a large pot over medium heat. Stir in the celery and onion. Cook for 2 minutes to soften the vegetables. Add the potato and cayenne. Stir and cook for 2 more minutes. Stir in the vegetable broth and water. Season with salt and white pepper. Bring to boil, reduce to simmer and cook until the potatoes are very tender, about 15 minutes.
2. Blend the soup until smooth using an immersion blender or use a standard blender, taking care not to overfill the blender jar. Strain the soup through a fine mesh strainer into a clean pot. Use the back of a ladle, swirling the soup in the strainer, to move the soup through the strainer and into the pot.
3. Return the soup to a simmer, add the spinach and cook gently until the spinach is tender. Stir in the cream cheese, using a wooden spoon to stir until smooth. Stir in the lemon juice, taste and adjust seasoning.
4. Mince the reserved celery leaves and serve the soup garnished with the Crispy Onions and celery leaves.
Crispy Onions
½ medium red onion, thinly sliced
1 tablespoon arrowroot starch or cornstarch
1 tablespoon neutral onion
1. Toss the onion and arrowroot. Season with salt and black pepper.
2. Heat the oil over medium heat in a medium skillet. Add the onions, stir with the oil and cook until crispy, stirring occasionally.
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