Cream of Celery Soup with Madeira Wine
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|1 lb||fresh celery stocks|
|1 medium||yukon gold potato|
|2 Tbsp||coconut oil|
|1 medium||sweet onion roughly chopped|
|1 large||clove garlic, smashed and chopped|
|4 oz||madeira wine|
|1 qt||chicken stock|
|celtic seasalt to taste|
|fresh white pepper to taste|
|1-13.5 oz||can organic coconut milk|
Cut the celery stocks in the same size pieces, about 1" or so. Try to get them the same size to ensure even cooking.
Cut up the Yukon Gold potato approx. the same size as the celery.
In a heavy-bottomed pot heat the coconut oil over low-medium heat.
Add the chopped onion, garlic and celery and cook for about 2-3 minutes or until the onion is transucent. Stir continuously so it won't burn.
Add in the Madeira wine and cook for another minute or two, until the wine reduces to half (1/4 cup). Don't worry about this if you can't judge, just follow the times.
Add the soup stock and potato and increase the heat to medium-high and simmer the soup for 15 minutes or until the celery and potato is soft enough to pierce with a fork. But don't let it get mushy.
Remove from the heat and let it sit for a bit to cool. You can either puree this in batches in a blender or do as I did and use a stick blender and puree the veggies right in the pot. It's easier.
Add the coconut milk to the cooled soup and puree it again with the stick blender or a small hand mixer. It will ensure the coconut milk will be well mixed into the soup.
Season with the salt and pepper if you like and add some toasted croutons for some added flavor.
Serve warm or at room temperature.
Note: You can add rice as an alternative to the potato if you like. Just substitute 1/3 cup of uncooked rice to the soup and cook until the rice is soft.