Cream Of Celery Soup
|Celery||2 Cup (32 tbs), diced|
|Oil||2 Tablespoon (For Sauteing)|
|Onion||1⁄2 Medium, diced|
|Chicken stock||4 Cup (64 tbs)|
|Skim milk powder||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Kelp powder||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon (For Garnishing)|
Saute celery in oil until almost tender.
Remove 1/2 cup of celery and set aside to add to the soup at the end.
After removing the 1/2 cup celery, add onions to the pan and continue to saute until they and the celery are tender.
Blend or puree, sauteed celery and onions until the puree is as fine as you wish it to be for the base of your soup.
Pour puree into top of a double boiler and start it heating.
Add stock to celery puree.
Combine skim milk powder and water (with a wire whisk, not blender), and add it near the end, just giving it time to heat sufficiently for serving.
Add reserved diced celery, kelp powder and salt to taste.
Garnish with chopped parsley.