cream of celery soup with madeira wine

How To Make cream of celery soup with madeira wine

• 1

  Cut the celery stocks in the same size pieces, about 1" or so. Try to get them the same size to ensure even cooking.
• 2

  Cut up the Yukon Gold potato approx. the same size as the celery.
• 3

  In a heavy-bottomed pot heat the coconut oil over low-medium heat.
• 4

  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.
• 5

  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.
• 6

  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.
• 7

  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.
• 8

  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.
• 9

  Season with the salt and pepper if you like and add some toasted croutons for some added flavor.
• 10

  Serve warm or at room temperature.
• 11

  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.
• 12

  Enjoy!
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