Coconut Cream Of Celery Soup
|Chicken broth||10 Cup (160 tbs) (Or Stock)|
|Celery||3 Pound, stalks cleaned and cubed|
|Russet potatoes||2 Pound, peeled and cubed|
|Milk||2 1⁄2 Cup (40 tbs)|
|Coconut syrup||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Celery salt||1 1⁄2 Teaspoon|
|Pepper white||1 Teaspoon|
|Butter||1 Cup (16 tbs) (2 Sticks)|
|Finely chopped parsley||2 Tablespoon (For Garnish)|
In a 4-quart stock pot bring chicken broth to a boil.
In a food processor puree the celery and potatoes until very smooth.
Add the puree to the boiling broth and beat with a wire whisk for 2 minutes.
Add the milk and coconut syrup.
Bring the soup to a fast boil, then reduce the heat to low and let it simmer.
Add the celery salt and pepper, and stir to blend.
Cover the pot and let the soup simmer for 40 minutes, stirring frequently.
Remove the pot from the heat.
Pour the soup through a strainer into a 4-quart bowl.
Discard the heavy puree.
Cut the butter into 1/2 inch cubes and add it to the soup.
Whip the soup until the butter is dissolved.
Ladle it into individual soup bowls.
Garnish with parsley.