The Medeira adds a whole new depth of flavor to this soup. I also add a can of organic coconut milk to it after it's done cooking.
fresh celery stocks
yukon gold potato
sweet onion roughly chopped
clove garlic, smashed and chopped
celtic seasalt to taste
fresh white pepper to taste
can organic coconut milk
1Cut the celery stocks in the same size pieces, about 1" or so. Try to get them the same size to ensure even cooking.
2Cut up the Yukon Gold potato approx. the same size as the celery.
3In a heavy-bottomed pot heat the coconut oil over low-medium heat.
4Add 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.
5Add 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.
6Add 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.
7Remove 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.
8Add 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.
9Season with the salt and pepper if you like and add some toasted croutons for some added flavor.
10Serve warm or at room temperature.
11Note: 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.