Cream of Celery Soup

Cream of Celery Soup

Ingredients

4 tablespoons unsalted, grass fed butter

• 12 celery ribs, chopped
• 1 pound russet potatoes, peeled, quartered, and sliced thin
• 2 onions, chopped
• 2 tablespoons sugar
• 2 teaspoons dried sage
• Salt and pepper
• 2 tablespoons gluten-free flour
• 6 cups vegetable broth
• 1 bay leaf
• 1/2 cup coconut creme*

*Prepared coconut creme can be purchased in stores or online.

You can also make your own by doing the following: Place one can of full fat coconut milk in the fridge for about an hour, allowing it to get cold and for the coconut milk to separate and settle from the full fat coconut creme. The coconut cream will rise to the top and can easily be skimmed off when the can is opened.

Instructions

1. Melt butter in Dutch oven over medium-low heat. Add celery, potatoes, onions, sugar, sage, ½ teaspoon salt, and ½ teaspoon pepper and cook, covered, until celery and onions soften, about 15 minutes.

2. Stir in gluten-free flour and cook for 1 minute. Stir in broth and bay leaf and bring to boil over high heat. Reduce heat tomedium-low and simmer, uncovered, until potatoes are tender, about 20 minutes. Discard bay leaf.
3. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot, stir in coconut cream, and bring to simmer over medium heat.
4. Season with salt and pepper to taste.
5. Serve and enjoy!

Live Life Optimally,

Kristie