Celeris A La CrÃ¨me
|Chopped celery||2 Cup (32 tbs)|
|Minced sweet red peppers||1⁄3 Cup (5.33 tbs)|
|Scallions||3 , minced|
|Chicken stock||2 Tablespoon|
|Whole wheat flour||1 Tablespoon|
|Tamari/Soy sauce||1 Teaspoon|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Ground coriander||1 Dash|
|Sweet red pepper rings||4 (For Garnish)|
|Parsley sprigs||4 (For Garnish)|
Steam the celery for 10 minutes.
Cook the peppers and scallions in the stock in a large saucepan over low heat, stirring often, for 5 minutes.
Stir in the flour and remove from heat.
Place the tamari and 3/4 cup of the milk in a blender with the celery and process on low to medium speed until smooth.
Add the blended mixture along with the remaining milk, the nutmeg, and coriander to the saucepan.
Set over low heat and simmer about 5 minutes before serving.
Garnish with pepper rings and parsley, if desired.